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Delicious banana pudding crunch cheesecake topped with whipped cream and banana slices.

Banana Pudding Crunch Cheesecake

A decadent cheesecake that combines creamy banana pudding, crunchy vanilla wafers, and a luscious cheesecake filling. The perfect dessert mashup for banana pudding and cheesecake lovers alike!
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Ingredients Equipment Method Notes

Ingredients
  

  • Crust:
  • 2 cups vanilla wafer crumbs
  • ½ cup unsalted butter melted
  • 2 tbsp sugar
  • Cheesecake Filling:
  • 3 8 oz packages cream cheese, softened
  • 1 cup sugar
  • 3 large eggs
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 1 package 3.4 oz instant banana pudding mix
  • ½ cup milk
  • Topping:
  • 2 cups whipped cream or whipped topping
  • 2 bananas sliced
  • ½ cup crushed vanilla wafers

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Saucepan (for water bath if baking)

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
  2. Mix vanilla wafer crumbs, sugar, and melted butter. Press firmly into the bottom of the pan to form the crust. Set aside.
  3. In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition.
  4. Stir in sour cream and vanilla extract.
  5. In a separate bowl, whisk together banana pudding mix with milk until smooth, then fold into the cheesecake batter.
  6. Pour batter over the crust. Place pan in a water bath and bake for 50–60 minutes, until edges are set but center is slightly jiggly.
  7. Turn off oven, crack door, and let cheesecake cool inside for 1 hour. Then refrigerate at least 4 hours or overnight.
  8. Before serving, top with whipped cream, banana slices, and crushed vanilla wafers.

Notes

For extra banana flavor, add 1 mashed ripe banana to the batter.
Store leftovers covered in the refrigerator for up to 3 days.
Best served chilled to keep bananas fresh.