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Banana Pudding Crunch Cheesecake: A Decadent Delight to Savor

Banana Pudding Crunch Cheesecake
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Indulge in the creamy layers of banana pudding and the crunch of cookie topping in this delightful cheesecake.

Ingredients

Scale
  • 2 cups crushed vanilla wafers
  • 1 cup unsalted butter, melted
  • 3 packages (8 oz each) cream cheese
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 2 cups banana pudding mix
  • 4 cups milk
  • 2 ripe bananas, sliced
  • 1 cup whipped cream

Instructions

  1. Preheat the oven to 325°F (163°C).
  2. In a bowl, mix crushed vanilla wafers and melted butter, then press the mixture into the bottom of a springform pan.
  3. In a large bowl, beat cream cheese and sugar until creamy. Add eggs one at a time, then mix in vanilla extract.
  4. In a separate bowl, whisk together the banana pudding mix and milk until thickened. Fold into the cream cheese mixture.
  5. Pour the banana pudding mixture over the crust in the springform pan. Bake for 50 minutes or until set.
  6. Allow the cheesecake to cool, then refrigerate for at least 4 hours.
  7. Before serving, top with sliced bananas and whipped cream.

Notes

  • Use ripe bananas for the best flavor.
  • For added crunch, sprinkle extra crushed vanilla wafers on top before serving.

Nutrition

Keywords: Banana Pudding Crunch Cheesecake

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