By Bring Banana Pudding Crunch Cheesecake to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Banana Pudding Crunch Cheesecake captures the essence of desserts|cakes while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Banana Pudding Crunch Cheesecake becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the Crust:
1 and 1/2 cups crushed vanilla wafers
1/4 cup granulated sugar
1/4 cup unsalted butter, melted
For the Cheesecake Filling:
24 ounces cream cheese, softened
1 cup granulated sugar
3 ripe bananas, mashed
3 large eggs
1 teaspoon vanilla extract
1/4 cup sour cream
1/4 cup all-purpose flour
For the Topping:
1 cup crushed vanilla wafers
1/4 cup chopped pecans
2 tablespoons unsalted butter, melted
PREPARATION STEPS
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
In a mixing bowl, combine the crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared springform pan.
In another mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
Add the mashed bananas, eggs, vanilla extract, sour cream, and flour to the cream cheese mixture. Beat until well combined and creamy.
Pour the cheesecake filling over the crust in the springform pan, spreading it out evenly.
In a small bowl, mix together the crushed vanilla wafers, chopped pecans, and melted butter for the topping. Sprinkle this mixture evenly over the cheesecake filling.
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Place the springform pan on a baking sheet to catch any potential drips, and bake in the preheated oven for 55-60 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour.
Remove the cheesecake from the oven and allow it to cool completely before refrigerating for at least 4 hours or overnight.
Once chilled, carefully remove the cheesecake from the springform pan, slice, and serve. Enjoy the creamy banana pudding crunch cheesecake!
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
