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Cheesecake has long been a beloved dessert, cherished for its rich, creamy texture and versatility in flavors. From classic New York-style to fruity variations, there’s a cheesecake for every palate. In parallel, banana pudding has cemented its place as a staple dessert in American households, offering a nostalgic taste that brings warmth and comfort. Now, imagine merging these two iconic desserts into a single, decadent creation: the Banana Pudding Crunch Cheesecake.

Banana Pudding Crunch Cheesecake

Indulge in the delicious fusion of Banana Pudding and Cheesecake with this Banana Pudding Crunch Cheesecake recipe! This innovative dessert combines a crunchy vanilla wafer crust with rich cheesecake and smooth banana pudding layers, all topped with airy whipped cream and extra crunch. Perfect for celebrations or an everyday treat, this cheesecake is not only a feast for the taste buds but also a stunning centerpiece that will impress your guests. Try it out and share the joy of baking!
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Ingredients
  

For the Crust:

1 ½ cups vanilla wafer crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 cup heavy whipping cream

1 tsp vanilla extract

2 medium ripe bananas, mashed

2 tbsp lemon juice

3 large eggs

For the Banana Pudding Layer:

2 cups whole milk

½ cup granulated sugar

¼ cup cornstarch

½ tsp vanilla extract

3 large egg yolks

2 tbsp unsalted butter

1 tsp banana extract (optional)

For the Topping:

1 cup heavy whipping cream

2 tbsp powdered sugar

1 tsp vanilla extract

1 cup crushed vanilla wafers

Slices of banana, for garnish

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, combine the vanilla wafer crumbs, melted butter, and granulated sugar. Mix until well combined. Press this mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then remove and let cool.

    Make the Cheesecake Filling: While the crust cools, beat the softened cream cheese and granulated sugar in a large bowl until smooth and creamy. Add the heavy whipping cream and continue to mix until fluffy. Mix in the mashed bananas and lemon juice, then add the eggs one at a time, mixing thoroughly after each addition.

      Bake the Cheesecake: Pour the cheesecake batter over the cooled crust, smoothing the top with a spatula. Bake in the preheated oven for 50-60 minutes or until the center is set but slightly jiggly. Turn off the oven, crack the door open slightly, and let the cheesecake cool in the oven for 1 hour. Then, transfer to the refrigerator and chill for at least 4 hours, or overnight for best results.

        Prepare the Banana Pudding Layer: In a medium saucepan, whisk together the sugar, cornstarch, and egg yolks. Gradually add the milk while whisking continuously until smooth. Cook over medium heat, stirring constantly, until the mixture thickens and starts to bubble. Remove from heat and stir in the vanilla extract, butter, and banana extract if using. Allow to cool slightly before pouring over the chilled cheesecake.

          Chill Again: Place the cheesecake back into the refrigerator and let it chill for an additional 2-3 hours, until the banana pudding layer is set.

            Make the Topping: In a mixing bowl, beat the heavy whipping cream until soft peaks form. Gradually add the powdered sugar and vanilla extract, beating until stiff peaks form.

              Assemble the Cheesecake: Once the banana pudding layer is set, spread the whipped cream over the top of the cheesecake. Sprinkle the crushed vanilla wafers evenly on top for an added crunch. Garnish with fresh banana slices.

                Serve: Carefully remove the sides of the springform pan, slice your cheesecake, and serve chilled. Enjoy your delectable Banana Pudding Crunch Cheesecake!

                  Prep Time, Total Time, Servings: 30 minutes | 10 hours | 12 servings