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Banana Pudding Crunch Cheesecake

A creamy cheesecake with layers of banana pudding and a crunchy vanilla wafer crust.

Ingredients

Scale

For the Crust:

  • 2 cups vanilla wafer cookies, crushed
  • 1/2 cup unsalted butter, melted
  • 3 ripe bananas, mashed
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sour cream
  • 1 box instant banana pudding mix
  • 1 1/2 cups cold milk
  • 1 cup whipped cream
  • Additional vanilla wafers and banana slices for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Mix crushed vanilla wafers and melted butter, then press into a 9-inch springform pan to form the crust.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract, eggs, and sour cream, mixing well after each addition.
  3. Pour half of the cheesecake batter over the crust. Spread mashed bananas evenly over the batter, then top with remaining cheesecake batter.
  4. Bake for 45-50 minutes or until the center is set. Let cool completely, then refrigerate for at least 4 hours.
  5. Whisk banana pudding mix with cold milk until thickened, then fold in whipped cream. Spread over chilled cheesecake.
  6. Garnish with vanilla wafers and banana slices before serving.

Notes

You can customize the seasonings to taste.

  • Author: Chef Sally