🍌 Banana Pudding Crunch Cheesecake

A Decadent Blend of Banana Pudding and Cheesecake, Perfectly Crunchy and Creamy

Ingredients

For the Crust:

• 1 1/2 cups crushed vanilla wafers
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 ripe bananas, mashed
• 3 large eggs
• 1 tsp 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 tbsp unsalted butter, melted

Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan.
3. In another bowl, beat softened cream cheese and sugar until smooth.
4. Add mashed bananas, eggs, vanilla, sour cream, and flour to the cream cheese mixture. Beat until creamy and well combined.
5. Pour the filling over the crust in the springform pan, spreading it evenly.
6. For the topping, mix crushed vanilla wafers, chopped pecans, and melted butter in a small bowl. Sprinkle evenly over the cheesecake filling.
7. Place the pan on a baking sheet to catch any drips, and bake for 55-60 minutes, or until edges are set and center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
9. Remove from oven and let cool completely, then refrigerate for at least 4 hours or overnight.
10. Once chilled, carefully remove from the pan, slice, and serve.

This creamy, rich cheesecake with a banana pudding twist and a crunchy topping is a delightful dessert experience!

🍌 Banana Pudding Crunch Cheesecake

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• Author: niold.com

Pin Recipe

Description

A Decadent Blend of Banana Pudding and Cheesecake, Perfectly Crunchy and Creamy

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Ingredients

Scale 1x2x3x

For the Crust:

• 1 1/2 cups crushed vanilla wafers
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted

For the Cheesecake Filling:

• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 ripe bananas, mashed
• 3 large eggs
• 1 tsp 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 tbsp unsalted butter, melted

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Instructions

1. Preheat oven to 325°F (160°C). Grease a 9-inch springform pan.
2. In a mixing bowl, combine crushed vanilla wafers, sugar, and melted butter for the crust. Press the mixture evenly into the bottom of the prepared pan.
3. In another bowl, beat softened cream cheese and sugar until smooth.
4. Add mashed bananas, eggs, vanilla, sour cream, and flour to the cream cheese mixture. Beat until creamy and well combined.
5. Pour the filling over the crust in the springform pan, spreading it evenly.
6. For the topping, mix crushed vanilla wafers, chopped pecans, and melted butter in a small bowl. Sprinkle evenly over the cheesecake filling.
7. Place the pan on a baking sheet to catch any drips, and bake for 55-60 minutes, or until edges are set and center is slightly jiggly.
8. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
9. Remove from oven and let cool completely, then refrigerate for at least 4 hours or overnight.
10. Once chilled, carefully remove from the pan, slice, and serve.

Notes

This creamy, rich cheesecake with a banana pudding twist and a crunchy topping is a delightful dessert experience!