Banana Pudding Crunch Cheesecake Recipe
If you love creamy, crunchy, and sweet desserts, this Banana Pudding Crunch Cheesecake Recipe is the perfect treat for you.
Ingredients
- 2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 3 packages cream cheese 8 oz each, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1 package instant banana pudding mix 3.4 oz
- 1 1/2 cups cold milk
- 1 cup whipped topping
- 2 ripe bananas sliced
- 1/2 cup crushed vanilla wafers for topping
- 1/4 cup caramel sauce optional
Instructions
- Preheat oven to 325°F.
- Mix wafer crumbs, sugar, and butter until combined.
- Press crust mixture into springform pan bottom.
- Beat cream cheese and sugar until smooth and fluffy.
- Add eggs one at a time, mixing gently each time.
- Stir in vanilla extract and sour cream until combined.
- Pour batter into prepared crust evenly.
- Bake for 50 minutes, then turn oven off.
- Let cheesecake rest in oven 1 hour.
- Prepare pudding mix with cold milk.
- Fold whipped topping into prepared pudding.
- Spread pudding mixture over cooled cheesecake.
- Top with banana slices and crushed vanilla wafers.
- Drizzle with caramel sauce before serving.
- Refrigerate 4 hours before slicing and serving.
Notes
- Use ripe bananas for maximum flavor.
- Chill overnight for best texture.
- Slice bananas just before serving to prevent browning.
- Crush wafers coarsely for extra crunch.
- Add caramel drizzle for enhanced sweetness.