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Desserts have a unique way of bringing people together, and few desserts encapsulate this sentiment better than the beloved Banana Pudding Crunch Cheesecake. This delightful treat is a fusion of two iconic desserts: the classic banana pudding, often associated with Southern gatherings, and the velvety richness of cheesecake that has won hearts across the globe. The origins of banana pudding trace back to the late 19th century, where it emerged as a popular dessert in American homes, especially in the South. The combination of creamy layers, sweet bananas, and the comforting crunch of vanilla wafers makes banana pudding a nostalgic favorite.

Banana Pudding Crunch Cheesecake

Discover the ultimate indulgence with this Banana Pudding Crunch Cheesecake recipe that blends classic Southern banana pudding with creamy cheesecake. With layers of rich banana flavor, a buttery vanilla wafer crust, and a crunchy topping, each bite is a delightful experience. Perfect for family gatherings, holidays, or simply as a sweet treat, this cheesecake is sure to impress. Dive into the step-by-step instructions for creating this mouthwatering dessert and cherish the moments it brings to your table!
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Ingredients
  

For the crust:

1 ½ cups vanilla wafer crumbs

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup mashed ripe bananas (about 2 large bananas)

1 tablespoon lemon juice

For the banana pudding layer:

1 box (3.4 oz) instant vanilla pudding mix

2 cups milk

1 cup whipped cream (store-bought or homemade)

For the crunch topping:

1 cup crushed vanilla wafers

½ cup chopped pecans or walnuts

3 tablespoons unsalted butter, melted

1 tablespoon brown sugar

Instructions
 

Prepare the crust: Preheat the oven to 325°F (160°C). In a bowl, combine the vanilla wafer crumbs, melted butter, and sugar until well mixed. Press the mixture firmly into the bottom of a 9-inch springform pan to form a crust. Bake for 10 minutes, then remove and let cool.

    Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and mix well. Gradually add the eggs one at a time, mixing on low speed until just combined. Do not overbeat. Stir in the sour cream, mashed bananas, and lemon juice until fully incorporated.

      Assemble the cheesecake: Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, letting the cheesecake cool in the oven for an hour. This helps prevent cracking. Remove from the oven and allow it to cool completely on a wire rack. Once cooled, refrigerate for at least 4 hours or overnight.

        Prepare the banana pudding layer: In a medium bowl, whisk together the instant vanilla pudding mix and milk until it thickens, about 2 minutes. Fold in the whipped cream until well combined. Carefully spread the pudding layer over the chilled cheesecake.

          Make the crunch topping: In a small bowl, mix the crushed vanilla wafers, chopped nuts, melted butter, and brown sugar until combined. Sprinkle this mixture over the banana pudding layer evenly.

            Chill before serving: Place the assembled cheesecake back in the refrigerator for at least 1 hour to allow the layers to set together.

              Serve and enjoy: When ready to serve, slice the cheesecake and enjoy the layers of creamy banana flavor and crunchy goodness!

                Prep Time: 30 minutes | Total Time: 6 hours | Servings: 12