Banana Pudding Crunch Cheesecake is a delightful fusion of classic banana pudding and rich, creamy cheesecake, topped with a crunchy streusel. This dessert is perfect for those who love the comforting flavors of banana and vanilla, combined with the smooth texture of cheesecake and the satisfying crunch of a streusel topping. It’s an ideal treat for family gatherings, potlucks, or any special occasion where you want to impress your guests with a unique and delicious dessert.
Recipe
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 cup mashed ripe bananas (about 2 bananas)
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup all-purpose flour
For the Banana Pudding Layer:
1 (3.4 oz) package instant banana pudding mix
1 3/4 cups cold milk
For the Crunch Topping:
1 cup vanilla wafer crumbs
1/2 cup chopped pecans
1/4 cup brown sugar
1/4 cup unsalted butter, melted
INSTRUCTIONS:
Prepare the Crust:
Preheat your oven to 350°F (175°C).
In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until well combined.
Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy.
Add the granulated sugar and beat until well combined.
Add the eggs, one at a time, beating well after each addition.
Mix in the mashed bananas, vanilla extract, and sour cream until fully incorporated.
Add the flour and mix until just combined.
Bake the Cheesecake:
Pour the cheesecake filling over the cooled crust.
Bake for 60-70 minutes, or until the center is set and the edges are lightly golden. A slight jiggle in the center is okay.
Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
After 1 hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
Prepare the Banana Pudding Layer:
In a medium bowl, whisk together the instant banana pudding mix and cold milk until thickened (about 2 minutes).
Spread the banana pudding evenly over the chilled cheesecake.
Make the Crunch Topping:
In a medium bowl, combine the vanilla wafer crumbs, chopped pecans, brown sugar, and melted butter. Mix until well combined.
Sprinkle the mixture evenly over the banana pudding layer.
Chill and Serve:
Cover the cheesecake and refrigerate for at least 1 hour to allow the flavors to meld.
Carefully remove the sides of the springform pan before serving.
Slice and enjoy your Banana Pudding Crunch Cheesecake!
This Banana Pudding Crunch Cheesecake is a luscious and indulgent dessert that combines the best of both worlds. Enjoy!