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Banana Pudding Crunch Cheesecake

A decadent banana pudding crunch cheesecake featuring a buttery vanilla wafer crust, creamy banana pudding cheesecake filling, and a crunchy topping of vanilla wafers and banana slices.

  • Total Time: 5 hours 40 minutes
  • Yield: 12 1x

Ingredients

Scale
  • 1 1/2 cups vanilla wafer crumbs (about 32–34 cookies)
  • 1/4 cup granulated sugar
  • 4 tablespoons unsalted butter, melted
  • 32 ounces cream cheese, softened to room temperature
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 cup granulated sugar
  • 1/2 cup sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 4 large eggs, room temperature
  • 3.4 oz box instant banana cream pudding mix
  • 1/4 cup heavy cream, room temperature
  • 1/4 teaspoon nutmeg
  • 1/2 teaspoon kosher salt
  • 1 teaspoon banana flavoring (optional)
  • 1/2 cup vanilla wafer crumbs (for topping)
  • 1 banana, sliced (for topping)

Instructions

  1. Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  2. In a bowl, combine 1 1/2 cups vanilla wafer crumbs, 1/4 cup sugar, and melted butter. Press mixture firmly into the bottom of the prepared pan. Bake for 10 minutes, then set aside to cool.
  3. In a large mixing bowl, beat cream cheese until smooth. Add mashed bananas, sour cream, and vanilla extract, mixing until combined.
  4. Add granulated sugar, banana cream pudding mix, heavy cream, nutmeg, salt, and banana flavoring (if using). Mix until smooth, scraping down the sides as needed.
  5. Add eggs one at a time, mixing on low speed until just combined after each addition.
  6. Pour filling over cooled crust. Sprinkle 1/2 cup vanilla wafer crumbs and banana slices evenly over the top.
  7. Place the springform pan in a larger roasting pan. Fill the roasting pan with hot water to create a water bath. Bake for 60-70 minutes, or until the center is set.
  8. Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour. Remove from oven and water bath, then chill in the refrigerator for at least 4 hours or overnight.
  9. Serve chilled, garnished with additional vanilla wafers and banana slices if desired.

Notes

For best results, use room temperature ingredients. The water bath helps prevent cracks in the cheesecake. Leftovers can be stored in the refrigerator for up to 5 days.

  • Author: Dorothy Miller
  • Prep Time: 30 minutes
  • Cook Time: 70 minutes
  • Method: Dessert
  • Cuisine: American

Nutrition

  • Calories: 420
  • Sugar: 30
  • Sodium: 320
  • Fat: 25
  • Saturated Fat: 14
  • Unsaturated Fat: 8
  • Trans Fat: 0
  • Carbohydrates: 45
  • Fiber: 1
  • Protein: 8
  • Cholesterol: 110