Banana Pudding Crunch Cheesecake

In the world of desserts, few combinations can evoke as much nostalgia and comfort as banana pudding and cheesecake. The Banana Pudding Crunch Cheesecake Delight is a delectable fusion of these two beloved treats, bringing together creamy textures, rich flavors, and an irresistible crunch that leaves a lasting impression. This dessert not only satisfies your sweet tooth but also transports you back to simpler times, reminiscent of family gatherings and cherished memories spent around the dinner table.

Discover the blissful combination of banana pudding and cheesecake with the Banana Pudding Crunch Cheesecake Delight. This crowd-pleasing dessert features a crunchy Nilla wafer crust layered with rich cream cheese filling and velvety banana pudding, all topped with light whipped cream and fresh banana slices. Perfect for gatherings or a sweet treat after dinner, this recipe will take you on a nostalgic journey while satisfying your sweet tooth. Indulge in a slice of comfort today.

Print Recipe Pin Recipe

Ingredients

For the crust:

1 ½ cups crushed Nilla wafers

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the cheesecake filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

1 cup sour cream

3 large eggs

1 teaspoon banana extract

For the banana pudding layer:

2 cups milk

1 box (3.4 oz) instant banana pudding mix

1 ripe banana, sliced

For the topping:

1 cup whipped cream

½ cup crushed Nilla wafers

Banana slices for garnishing

Instructions

Preheat the Oven: Preheat your oven to 325°F (163°C).

Prepare the Crust:

- In a medium bowl, combine the crushed Nilla wafers, melted butter, and sugar. Mix until combined.

- Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool completely.

Make the Cheesecake Filling:

- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy.

- Add the vanilla extract and sour cream, mixing until well combined.

- Incorporate the eggs one at a time, mixing just until combined after each addition. Be careful not to overmix.

- Finally, blend in the banana extract until smooth.

Bake the Cheesecake:

- Pour the cheesecake filling over the cooled crust in the springform pan.

- Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly.

- Turn off the oven and let the cheesecake cool in the oven with the door slightly open for about an hour.

Prepare the Banana Pudding Layer:

- In a medium bowl, whisk together the milk and the instant banana pudding mix until thickened. Let it sit for about 5 minutes.

- Once the cheesecake has cooled, spread the banana pudding evenly over the cheesecake. Top with sliced bananas.

Chill:

- Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or ideally overnight, to set fully.

Serve:

- Before serving, add a generous dollop of whipped cream on top, sprinkle with crushed Nilla wafers, and garnish with banana slices.

Prep Time: 30 minutes | Total Time: 6 hours (including chilling) | Servings: 12 slices