Banana Pudding Crunch Cheesecake
A delicious and nostalgic dessert combining creamy cheesecake with the sweetness of ripe bananas and a crunchy layer of vanilla wafers.
Ingredients
For the Crust
- 1.5 cups crushed vanilla wafers For that classic flavor, you can use brands like Nabisco Nilla Wafers.
- 0.25 cups granulated sugar Adjust if you prefer a sweeter crust.
- 0.25 cups unsalted butter, melted Make sure it’s at room temperature for easy mixing.
For the Cheesecake Filling
- 24 oz cream cheese, softened Philadelphia is a trusted choice for creamy texture.
- 1 cup granulated sugar For the perfect balance of sweetness.
- 3 pieces ripe bananas, mashed The riper, the better!
- 3 large eggs Bring to room temperature for a smoother batter.
- 1 tsp vanilla extract Use pure vanilla for the best flavor.
- 0.25 cups sour cream This adds creaminess and tang.
- 0.25 cups all-purpose flour Helps to set the cheesecake.
For the Topping
- 1 cup crushed vanilla wafers To create that lovely crunchy texture.
- 0.25 cups chopped pecans Optional for an additional nutty flavor.
- 2 tbsp unsalted butter, melted
Instructions
Preparation
- Preheat your oven to 325°F (160°C) and grease a 9-inch springform pan with butter or non-stick spray.
- In a mixing bowl, combine the crushed vanilla wafers, granulated sugar, and melted butter. Mix until well combined and moist. Press this mixture evenly into the bottom of the prepared pan to form the crust.
- In a separate bowl, beat the softened cream cheese and granulated sugar until smooth and creamy, about 2-3 minutes.
- Stir in the mashed bananas, followed by the eggs, vanilla extract, sour cream, and flour. Mix until fully combined, ensuring there are no lumps.
- Pour the cheesecake mixture over the crust in the springform pan, spreading it evenly with a spatula.
- In a small bowl, mix the crushed vanilla wafers, chopped pecans, and melted butter. Sprinkle this mixture over the cheesecake filling.
Baking
- Place the springform pan on a baking sheet (to catch drips) and bake in the preheated oven for 55-60 minutes. The edges should be set, while the center should still be slightly jiggly.
Cooling
- Turn off the oven, crack the door slightly, and leave the cheesecake in there for 1 hour to cool gently.
- After the hour of cooling, remove from the oven and let cool completely on the counter. Then refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld.
Serving
- Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve!
Notes
Use the best quality cream cheese for a richer flavor. This cheesecake can be made up to two days in advance! Store it covered in the fridge.