Dessert

Banana Pudding Crunch Cheesecake Recipe

ByOlivia Monroe November 22, 2025November 22, 2025

Introduction

Banana Pudding Crunch Cheesecake is a delightful twist on two classic desserts, combining the creamy richness of cheesecake with the nostalgic flavors of banana pudding and a crunchy vanilla wafer topping. This easy-to-follow recipe yields a luscious treat perfect for any occasion.

A close-up view of a creamy layered cheesecake on a white plate against a white marbled texture background. The bottom layer is a thick, crumbly, light brown crust. Above that is a thick and smooth white creamy layer. The middle part has chunks of a lighter crumbly layer, mixed with a creamy light yellow filling. The top is covered with soft, pale yellow swirls of cream and sprinkled with golden brown crunchy crumbs scattered unevenly across the surface. The texture looks soft and creamy with bits of crunchy topping. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Crust:
- 1 and 1/2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/4 cup sour cream
- 1/4 cup all-purpose flour
For the Topping:
- 1 cup crushed vanilla wafers
- 1/4 cup chopped pecans
- 2 tablespoons unsalted butter, melted

Instructions

Step 1: Preheat your oven to 325°F (160°C). In a mixing bowl, combine crushed vanilla wafers, sugar, and melted butter. Press the mixture evenly into the bottom of a greased 9-inch springform pan.
Step 2: In a large bowl, beat cream cheese and sugar until smooth. Add mashed bananas, eggs, vanilla extract, sour cream, and flour. Beat until well combined and creamy.
Step 3: Pour the cheesecake filling over the prepared crust. In a small bowl, mix crushed vanilla wafers, chopped pecans, and melted butter. Sprinkle this crunchy topping evenly over the cheesecake.
Step 4: Place the pan on a baking sheet and bake for 55-60 minutes. The edges should be set while the center remains slightly jiggly.
Step 5: Turn off the oven and let the cheesecake rest with the door slightly open for 1 hour. Remove from the oven and let it cool completely before refrigerating for at least 4 hours.
Step 6: Once chilled, remove from the pan, slice, and enjoy your Banana Pudding Crunch Cheesecake!

Tips & Variations

Use room temperature ingredients for a smooth, lump-free batter.
Do not overbeat the batter to avoid cracks in the cheesecake.
Bake with a water bath for an extra creamy texture.
Add caramel drizzle for extra sweetness.
Swap pecans with walnuts or almonds for a nutty twist.
Use chocolate wafers instead of vanilla wafers for a different flavor.

Storage

Store the cheesecake in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 3 months. Thaw frozen cheesecake in the refrigerator overnight before serving for best texture and flavor.

How to Serve

A close-up of a creamy layered dessert with four visible layers on a white plate set on a white marbled surface. The bottom layer is a thick, crumbly brown base resembling a cookie crust. Above this is a smooth, pale cream layer. The third layer is a slightly crunchier, pale beige crumbly mixture embedded in a creamy light yellow layer. The top layer has piped swirls of cream around the edge with a golden crumb sprinkle covering the entire surface, some crumbs larger and scattered on the swirls. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

Yes, you can use a deep pie dish if you don’t have a springform pan, but a springform pan makes removal easier and maintains the classic cheesecake shape.