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Banana Pudding Crunch Cheesecake

A creamy banana pudding cheesecake with a crunchy vanilla wafer crust and whipped topping.

Ingredients

Scale

For the Crust:

  • 2 cups vanilla wafer crumbs
  • 1/2 cup melted butter
  • 3 ripe bananas, mashed
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1 box instant banana pudding mix
  • 1 1/2 cups cold milk
  • 1 cup whipped topping
  • Additional vanilla wafers and banana slices for garnish

Instructions

1. Prepare the Crust:

  1. Preheat oven to 325°F. Mix wafer crumbs with melted butter and press into a 9-inch springform pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Add mashed bananas and vanilla extract.
  3. Add eggs one at a time, then mix in sour cream until fully incorporated.
  4. Pour filling over crust and bake for 45-50 minutes until center is set. Cool completely.
  5. Whisk pudding mix with cold milk for 2 minutes, then fold in whipped topping.
  6. Spread pudding mixture over cooled cheesecake. Chill for 4 hours before serving. Garnish with wafers and banana slices.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett