Banana Pudding Crunch Cheesecake
Ingredients:
For the Crust:
2 cups vanilla wafer crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)
For the Cheesecake Filling:
3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/2 cup mashed ripe bananas (about 1 medium banana)
For the Banana Pudding Layer:
1 (3.4 oz) package instant banana pudding mix
1 1/2 cups cold milk
1 cup whipped topping (or whipped cream)
For the Crunch Topping:
1 cup vanilla wafers (crushed)
1/2 cup pecans (chopped)
3 tablespoons unsalted butter (melted)
1/4 cup light brown sugar
For Garnish:
Banana slices
Whipped cream
Directions:
Prepare the Crust:
Preheat your oven to 325°F (163°C). In a medium bowl, combine vanilla wafer crumbs, sugar, and melted butter until the mixture resembles wet sand.
Press the mixture into the bottom of a 9-inch springform pan, forming an even crust layer.
Bake the crust for 10 minutes, then set it aside to cool.
Make the Cheesecake Filling:
In a large mixing bowl, beat the softened cream cheese and sugar together until smooth and creamy.
Add the eggs one at a time, beating after each addition, then mix in the vanilla extract, sour cream, and mashed bananas until everything is fully incorporated.
Pour the cheesecake filling over the prepared crust and smooth the top with a spatula.
Bake the Cheesecake:
Bake the cheesecake in the preheated oven for 55-65 minutes, or until the center is just set and a little wobbly.
Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour before transferring it to the refrigerator to chill for at least 4 hours or overnight.
Make the Banana Pudding Layer:
In a medium bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes.
Fold in the whipped topping or whipped cream and spread the banana pudding mixture over the chilled cheesecake layer.
Prepare the Crunch Topping:
In a small bowl, mix the crushed vanilla wafers, chopped pecans, melted butter, and brown sugar.
Spread the mixture on a baking sheet and bake at 350°F (175°C) for 8-10 minutes, until golden and crunchy. Let it cool.
Assemble the Cheesecake:
Sprinkle the cooled crunch topping over the banana pudding layer on the cheesecake.
Garnish with banana slices and whipped cream around the edges.
Chill and Serve:
Refrigerate the assembled cheesecake for an additional hour to allow all layers to set before serving.
Prep Time: 30 minutes | Cook Time: 1 hour 10 minutes | Chill Time: 5 hours
Total Time: 6 hours 40 minutes
Servings: 12-14