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If you're looking for a dessert that beautifully blends the creamy richness of cheesecake with the nostalgic flavors of banana pudding, look no further than the Banana Pudding Crunch Cheesecake. This delightful treat is not just a dessert; it’s a celebration of textures and tastes that appeals to both young and old alike. Its luscious layers of smooth cheesecake, velvety banana pudding, and a satisfying crunch topping make it a standout choice for gatherings, celebrations, or simply as a comforting indulgence at home.

Banana Pudding Crunch Cheesecake

Discover the joy of making Banana Pudding Crunch Cheesecake, a dessert that perfectly marries creamy cheesecake and classic banana pudding. This delightful treat features luscious layers of smooth cheesecake, sweet banana pudding, and a crunchy topping for added texture. Ideal for any gathering or a cozy night at home, this recipe is sure to impress. Learn the essential components, baking tips, and creative serving ideas to elevate your dessert experience!
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Ingredients
  

For the Cheesecake:

2 cups cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup mashed ripe bananas (about 2 medium bananas)

For the Banana Pudding Layer:

2 cups banana pudding (store-bought or homemade)

1 teaspoon vanilla extract

1 medium banana, sliced

For the Crunch Topping:

1 1/2 cups crushed Nilla Wafers

1/4 cup unsalted butter, melted

1/4 cup brown sugar

1/2 cup chopped pecans (optional)

For Garnish:

Whipped cream

Slices of banana

Additional crushed Nilla Wafers

Instructions
 

Preheat Oven: Preheat your oven to 325°F (160°C). Prepare a 9-inch springform pan by greasing the sides and bottom lightly.

    Make Cheesecake Batter: In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy, about 3-4 minutes. Then, add in the vanilla extract and the mashed bananas, mixing until fully combined.

      Incorporate Eggs: Add the eggs one at a time, ensuring to mix well after each addition. Finally, mix in the sour cream until smooth.

        Pour & Bake: Pour the cheesecake mixture into the prepared springform pan. Bake in the preheated oven for about 60-70 minutes, or until the center is set but slightly jiggly.

          Cool: Remove the cheesecake from the oven and let it cool in the pan on a wire rack for about 1 hour. Once it’s cool, refrigerate for at least 4 hours (or overnight) to set completely.

            Prepare Banana Pudding Layer: While the cheesecake is setting, prepare the banana pudding layer. If using store-bought pudding, simply mix it according to the package instructions with 1 teaspoon of vanilla extract. Once set, gently fold in the sliced banana.

              Prepare Crunch Topping: In a medium bowl, mix the crushed Nilla Wafers, melted butter, brown sugar, and chopped pecans (if using) until well combined.

                Assemble Cheesecake: After the cheesecake has fully set, carefully spread the banana pudding layer over the top of the cheesecake. Finally, sprinkle the crunch topping evenly over the pudding layer.

                  Chill Again: Refrigerate the assembled cheesecake for an additional 30 minutes to allow the crunch topping to firm up slightly.

                    Serve: When ready to serve, adorn the cheesecake with whipped cream, additional banana slices, and more crushed Nilla Wafers if desired. Slice, serve, and enjoy the delightful layers!

                      Prep Time, Total Time, Servings: 20 minutes | 7 hours (including refrigeration) | 12 servings