Description

This Banana Pudding Crunch Cheesecake is a delightful fusion of creamy cheesecake and classic banana pudding flavors, featuring a crunchy vanilla wafer and pecan topping. With a buttery vanilla wafer crust and smooth banana-infused filling, this dessert offers a perfect balance of sweetness, texture, and comfort. Ideal for banana lovers and cheesecake enthusiasts seeking a unique twist on traditional cheesecake.

Ingredients

Scale

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

Prepare the Crust: 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.
Make the Cheesecake Filling: 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.
Assemble and Bake: 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. Place the pan on a baking sheet and bake for 55-60 minutes. The edges should be set while the center remains slightly jiggly.
Cool and Chill: 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.
Serve and Enjoy: Once chilled, remove from the pan, slice, and enjoy your Banana Pudding Crunch Cheesecake!

Notes

Use room temperature ingredients for a smooth, lump-free batter.
Do not overbeat the batter to avoid cracks in the cheesecake.
Baking with a water bath can create a creamier texture.
To prevent cracks, avoid overmixing eggs and cool cheesecake gradually in the oven after turning it off.
For variations, add caramel drizzle, swap pecans for walnuts or almonds, or use chocolate wafers instead of vanilla wafers.
Store cheesecake in the fridge up to 5 days or freeze slices up to 3 months.
Thaw frozen cheesecake overnight in the refrigerator before serving.

Prep Time: 20 minutes
Cook Time: 60 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Banana Pudding Cheesecake, Crunchy Cheesecake, Vanilla Wafers, Banana Dessert, Cheesecake Recipe, Pecan Topping