Creamy Banana Pudding Crunchy Cheesecake Recipe Everyone Loves

Sweet memories of childhood summers dance through my banana pudding crunchy cheesecake, blending nostalgia with decadent indulgence.

Creamy layers whisper comfort and joy from first bite to last.

Crisp vanilla wafers provide delightful texture against silky pudding perfection.

Each forkful promises a symphony of smooth and crunchy sensations that melt seamlessly together.

Southern charm meets modern dessert innovation in this irresistible treat.

Layers of velvety cream and golden cookie crumbles create a masterpiece that celebrates simple pleasures.

We invite you to experience pure dessert magic that turns an ordinary moment into something extraordinary.

Best Pairings for Banana Pudding Crunchy Cheesecake Enjoyment

• Select a smooth, medium-roast coffee with caramel or vanilla undertones that complements the dessert's rich banana and cheesecake flavors. The warm beverage will balance the sweet, cool cheesecake perfectly.
• Choose a slightly sweet Moscato or Riesling with subtle almond notes that harmonize with the toasted almonds in the crunchy topping. These wines enhance the dessert's creamy texture and banana sweetness.
• Prepare a light, refreshing mint tea that cuts through the richness of the cheesecake. The herbal notes will cleanse the palate and provide a crisp counterpoint to the dense, sweet dessert.

How to Keep Banana Pudding Crunchy Cheesecake Fresh Longer

• Store the banana pudding cheesecake in an airtight container or cover tightly with plastic wrap. Keep in the refrigerator for up to 4-5 days to maintain its fresh flavor and creamy texture.
• Wrap the cheesecake securely in plastic wrap, then place in a freezer-safe container. Freeze for up to 2-3 months. Thaw overnight in the refrigerator before serving to preserve its original taste and consistency.
• Wrap single slices in plastic wrap or aluminum foil. Place in an airtight container to prevent freezer burn and maintain moisture. These can be stored in the freezer for 1-2 months.

FAQs

• Can I use fresh bananas instead of banana puree?

Yes, you can make banana puree by mashing ripe bananas until smooth. Use very ripe bananas for the best flavor and natural sweetness.

• What if I don't have a springform pan?

You can use a regular cake pan with parchment paper, but a springform pan makes removing the cheesecake much easier without damaging its structure.

• How do I prevent my cheesecake from cracking?

Avoid overmixing the batter, bake at the correct temperature, and let the cheesecake cool gradually. A water bath can also help prevent cracks.

• Can I make this cheesecake ahead of time?

Absolutely! This cheesecake actually tastes better when prepared a day in advance, allowing flavors to meld and the texture to set perfectly.

Why Banana Pudding Crunchy Cheesecake Steals the Show

• Craft a Showstopping Dessert: Create a jaw-dropping banana pudding cheesecake that will instantly impress family and friends with its stunning layers and irresistible texture.
• Personalize Your Sweet Adventure: Mix classic dessert elements like graham cracker crust, creamy cheesecake, and banana pudding into one incredible treat that offers multiple flavor experiences in a single slice.
• Master Complex Techniques with Confidence: Break down intricate baking steps into manageable stages, allowing home bakers to tackle a sophisticated dessert without feeling overwhelmed by complicated instructions.
• Versatile Crowd-Pleaser for Any Gathering: Perfect for potlucks, birthday celebrations, holiday dessert tables, or weekend family dinners where everyone craves a delicious and memorable sweet ending.

Ingredients That Bring Banana Pudding Crunchy Cheesecake Alive

• Graham Cracker Crumbs: A classic base that provides a delicious, sweet foundation for the crust and topping.
• Cream Cheese: The creamy, rich core ingredient that gives the cheesecake its signature smooth texture.
• Bananas: Fresh fruit that adds natural sweetness and classic banana flavor to the dessert.

• Eggs, Sour Cream, Milk: These ingredients help bind the cheesecake together and create a rich, smooth consistency.
• Butter, Sugar: Essential for adding richness, sweetness, and helping ingredients adhere.

• Vanilla Extract, Vanilla Pudding Mix: These provide a warm, sweet background flavor that complements the banana.
• Almonds, Brown Sugar: These ingredients create a crunchy, caramelized topping with nutty depth.

Steps to Create Banana Pudding Crunchy Cheesecake Magic

Step 1: Craft the Crispy Base

Warm up your oven to a cozy 325F. Grab a mixing bowl and combine graham cracker crumbs, melted butter, and a sprinkle of sugar.

Press this mixture firmly into a springform pan, making sure it covers the bottom and slightly climbs the sides. Pop it in the oven for 8-10 minutes until it sets beautifully.

Take it out and let it cool down for a bit.

Step 2: Whip Up the Creamy Cheesecake Filling

In a large bowl, beat the cream cheese and sugar until they become smooth and dreamy.

• Sour cream
• Banana puree
• Vanilla extract

Pour this luscious mixture over the pre-baked crust, smoothing the top with love.

Step 3: Bake to Perfection

Slide the cheesecake into the oven and bake for 45-50 minutes. You’ll know it’s ready when the center has a slight jiggle.

Remove from the oven and let it cool completely at room temperature. Chill in the refrigerator for at least 4 hours or overnight.

Step 4: Create the Banana Pudding Layer

Whisk instant vanilla pudding mix with cold milk until it thickens. Gently fold in sliced bananas.

Once the cheesecake is fully chilled, spread this creamy layer evenly on top.

Step 5: Add the Crunchy Topping

• Graham cracker crumbs
• Toasted almonds
• Melted butter
• Brown sugar

Sprinkle this delightful crunchy mixture over the banana pudding layer.

Step 6: Slice and Serve

Cut the cheesecake into 10-12 generous pieces. Serve chilled and enjoy the explosion of flavors and textures!

Top Tips for Banana Pudding Crunchy Cheesecake Success

• Press graham cracker mixture firmly and evenly into the pan to create a solid, compact base that won't fall apart when slicing.
• Use ripe bananas for the puree to ensure a rich, natural sweetness that enhances the cheesecake's overall taste.
• Bake in a water bath or place a pan of water on the oven's lower rack to create humidity and prevent surface cracking.
• Whisk pudding mix quickly and fold bananas gently to maintain a smooth, creamy texture without breaking down the fruit.
• Toast almonds before mixing with graham cracker crumbs to intensify their nutty flavor and add extra crispness to the topping.

Fresh Takes to Try with Banana Pudding Crunchy Cheesecake

• Gluten-Free Banana Pudding Cheesecake: Replace graham cracker crumbs with gluten-free cookie crumbs or almond flour. Use certified gluten-free pudding mix to create a celiac-friendly dessert that maintains the original flavor profile.
• Vegan Banana Cream Cheesecake: Substitute cream cheese with cashew-based cream cheese, use coconut cream instead of eggs, and replace butter with coconut oil. Employ plant-based vanilla pudding mix and dairy-free milk for a completely animal-product-free version.
• Low-Sugar Banana Cheesecake: Swap granulated sugar with monk fruit sweetener or stevia. Use sugar-free instant pudding mix and reduce overall sugar content while maintaining the rich banana and cheesecake flavors. Consider adding extra vanilla extract to enhance sweetness naturally.

Banana Pudding Crunchy Cheesecake Recipe

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4.6 from 33 reviews

• Total Time: 1 hour 20 minutes
• Yield: 12 1x

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Description

Creamy banana pudding crunchy cheesecake bridges Southern comfort with indulgent dessert magic. Layers of vanilla wafer crumble, silky banana pudding, and luscious cheesecake create a nostalgic treat that delights with each heavenly bite.

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Ingredients

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Main Ingredients:

• 16 ounces (450 grams) cream cheese
• 3 large eggs
• 2 ripe bananas
• 1 package (3.4 ounces) instant vanilla pudding mix

Crust and Topping Ingredients:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter
• 1/2 cup chopped toasted almonds
• 2 tablespoons brown sugar

Additional Ingredients:

• 1 cup granulated sugar
• 1/2 cup sour cream
• 2 cups cold milk
• 1/4 cup banana puree
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract

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Instructions

1. Craft a buttery graham cracker foundation by blending crumbs with melted butter and sugar, pressing firmly into a 9-inch springform pan at 325F for 8-10 minutes until solidified.
2. Whip cream cheese and sugar until velvety smooth, gradually incorporating eggs, sour cream, mashed bananas, and vanilla extract to create a luscious cheesecake batter.
3. Gently cascade the creamy mixture over the pre-baked crust, ensuring an even surface.
4. Bake for 45-50 minutes, allowing the center to maintain a delicate wobble, signaling perfect doneness.
5. Allow the cheesecake to cool naturally, then refrigerate for minimum 4 hours until completely set.
6. Prepare a luxurious banana pudding layer by whisking instant vanilla pudding with cold milk, folding in fresh banana slices for added texture.
7. Spread the banana pudding evenly across the chilled cheesecake surface.
8. Create a crunchy topping by combining graham cracker crumbs, toasted almonds, melted butter, and brown sugar for a delightful textural contrast.
9. Sprinkle the nutty, sweet mixture generously over the pudding layer.
10. Slice into 10-12 elegant portions and serve thoroughly chilled for maximum enjoyment.

Notes

• Soften cream cheese at room temperature for at least an hour to ensure smooth, lump-free mixing and perfect cheesecake texture.
• Use ripe, spotty bananas for deeper, sweeter flavor in the pudding layer and banana puree.
• Prevent cheesecake cracking by avoiding overmixing and baking in a water bath for gentle, even heating.
• Customize the crunchy topping by substituting nuts like pecans or walnuts for almonds, catering to personal preferences or dietary needs.

• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 355 kcal
• Sugar: 30 g
• Sodium: 200 mg
• Fat: 22 g
• Saturated Fat: 11 g
• Unsaturated Fat: 9 g
• Trans Fat: 0.5 g
• Carbohydrates: 32 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 80 mg