Banana Pudding Crunch Cheesecake Recipe
This Banana Pudding Crunch Cheesecake Recipe is the ultimate dream for anyone who loves creamy, fruity desserts. It combines the nostalgic flavor of southern pudding with the rich texture of a classic baked cheesecake.
Ingredients
- 2 cups crushed vanilla wafer cookies for the crust
- 6 tablespoons unsalted butter melted
- 2 tablespoons granulated sugar for the crust
- 3 blocks 24 oz cream cheese, room temperature
- 1 cup granulated sugar for the filling
- 1 cup sour cream room temperature
- 1 tablespoon vanilla extract
- 3 large eggs room temperature
- 1 cup mashed ripe bananas about 2–3 bananas
- 1/2 cup crushed vanilla wafers for the crunch topping
- 1/4 cup toasted pecans finely chopped
- Fresh banana slices and whipped cream for garnish
Instructions
Make the Crust
- Mix the two cups of crushed vanilla wafers with melted butter and two tablespoons of sugar together well. Press this mixture firmly into the bottom of your 9-inch springform pan to create an even, thick base.
Pre-bake the Base
- Place the pan in a 350°F oven and bake the crust for exactly ten minutes until it smells sweet. Remove it from the oven and let it cool completely while you begin working on the creamy cheesecake filling.
Cream the Cheese
- In a large bowl, beat the room temperature cream cheese and one cup of sugar until it is smooth. Make sure there are no lumps left so the final texture of your cheesecake is perfectly silky and professional.
Add Sour Cream
- Mix in the sour cream and vanilla extract into the cream cheese mixture using your electric mixer on low. The sour cream adds a wonderful tang that balances the sweetness of the bananas and the vanilla wafer cookies.
Incorporate the Eggs
- Add the eggs one at a time, mixing very gently after each addition until the yellow yolk just disappears. Do not overmix the batter at this stage, or your cheesecake might crack while it is baking today.
Fold in Bananas
- Gently fold the mashed ripe bananas into the thick batter using a rubber spatula with a slow circular motion. Ensure the banana flavor is spread evenly throughout the mixture so every single bite tastes like tropical fruit.
Prepare Water Bath
- Wrap the bottom of your springform pan in two layers of heavy-duty aluminum foil to keep water out. Place the pan inside a large roasting pan and fill the roaster with one inch of hot water.
Bake the Cake
- Pour the batter over the cooled crust and bake at 325°F for about seventy minutes until the edges are set. The center should still have a slight jiggle when you gently shake the pan from side to side.
Add the Crunch
- Mix the remaining crushed wafers and chopped pecans together in a small bowl with a little bit of butter. Sprinkle this crunch mixture over the top of the hot cheesecake during the last five minutes of baking.
- Speaking of pecans, if you love that warm, nutty flavor, our classic homemade pecan pie is another southern staple you will absolutely adore.
Cool and Chill
- Turn off the oven and leave the door cracked for one hour to let the cake cool slowly. Then, refrigerate the cheesecake for at least six hours or overnight before you slice and serve it to guests.
Notes
- Use very ripe bananas with black spots to get the most natural sweetness and strongest banana flavor.
- Brush the banana slices with a little lemon juice to keep them from turning brown on the top.
- Swap vanilla wafers for ginger snaps if you want a spicy and warm crust for the winter months.
- Add a layer of sliced bananas directly onto the crust before pouring the batter for extra fruitiness.
- Always use room temperature ingredients to prevent lumps and ensure a very smooth and creamy cheesecake batter.
- Run a thin knife around the edge of the pan after cooling to prevent the cake from sticking.