Banana Pudding Crunch Cheesecake is a delightful fusion of classic banana pudding and rich, creamy cheesecake, topped with a crunchy streusel. This dessert is perfect for those who love the comforting flavors of banana and vanilla, combined with the smooth texture of cheesecake and the satisfying crunch of a streusel topping. It’s an ideal treat for family gatherings, potlucks, or any special occasion where you want to impress your guests with a unique and delicious dessert.
Recipe
Ingredients:
For the Crust:
- 2 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
For the Banana Pudding Layer:
- 1 (3.4 oz) package instant banana pudding mix
- 1 3/4 cups cold milk
For the Crunch Topping:
- 1 cup vanilla wafer crumbs
- 1/2 cup chopped pecans
- 1/4 cup brown sugar
- 1/4 cup unsalted butter, melted
Instructions:
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the vanilla wafer crumbs, granulated sugar, and melted butter. Mix until well combined.
- Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Bake for 10 minutes, then remove from the oven and let it cool while you prepare the filling.
- Make the Cheesecake Filling:
- In a large bowl, beat the softened cream cheese until smooth and creamy.
- Add the granulated sugar and beat until well combined.
- Add the eggs, one at a time, beating well after each addition.
- Mix in the mashed bananas, vanilla extract, and sour cream until fully incorporated.
- Add the flour and mix until just combined.
- Bake the Cheesecake:
- Pour the cheesecake filling over the cooled crust.
- Bake for 60-70 minutes, or until the center is set and the edges are lightly golden. A slight jiggle in the center is okay.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- After 1 hour, remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight.
- Prepare the Banana Pudding Layer:
- In a medium bowl, whisk together the instant banana pudding mix and cold milk until thickened (about 2 minutes).
- Spread the banana pudding evenly over the chilled cheesecake.
- Make the Crunch Topping:
- In a medium bowl, combine the vanilla wafer crumbs, chopped pecans, brown sugar, and melted butter. Mix until well combined.
- Sprinkle the mixture evenly over the banana pudding layer.
- Chill and Serve:
- Cover the cheesecake and refrigerate for at least 1 hour to allow the flavors to meld.
- Carefully remove the sides of the springform pan before serving.
- Slice and enjoy your Banana Pudding Crunch Cheesecake!
This Banana Pudding Crunch Cheesecake is a luscious and indulgent dessert that combines the best of both worlds. Enjoy!
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