Banana Pudding Crunch Cheesecake Recipe

Indulge in the creamy, crunchy delight of a Banana Pudding Crunch Cheesecake. This delectable dessert combines the classic flavors of banana pudding with the rich, velvety texture of cheesecake, all topped off with a satisfying crunch. Perfect for special occasions or a weekend treat, this cheesecake will be a hit with family and friends.

Ingredients

For the Crust:

• 2 cups graham cracker crumbs
• 1/2 cup unsalted butter, melted
• 1/4 cup granulated sugar

For the Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 2 teaspoons vanilla extract
• 1 box (3.4 oz) instant banana pudding mix
• 1 cup whole milk
• 1 ripe banana, sliced

For the Topping:

• 1 1/2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract
• 1/2 cup crushed vanilla wafers
• 1/2 cup granola or crushed honey oat cereal
• Sliced bananas for garnish

Instructions

Prepare the Crust:

1. Preheat your oven to 325°F (163°C).
2. In a medium bowl, combine the graham cracker crumbs, melted butter, and granulated sugar. Mix until well combined.
3. Press the mixture evenly into the bottom of a 9-inch springform pan.
4. Bake for 10 minutes, then remove from the oven and let cool.

Prepare the Cheesecake Filling:

1. In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy.
2. Add the sour cream, mixing until fully incorporated.
3. Add the eggs one at a time, beating well after each addition.
4. Stir in the vanilla extract.
5. In a separate bowl, whisk together the instant banana pudding mix and milk until smooth. Fold the pudding mixture into the cream cheese mixture.
6. Gently fold in the sliced banana.

Bake the Cheesecake:

1. Pour the cheesecake filling over the cooled crust in the springform pan.
2. Bake in the preheated oven for 60-70 minutes, or until the center is set and the edges are lightly browned.
3. Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour.
4. Remove from the oven and let cool completely, then refrigerate for at least 4 hours or overnight.

Prepare the Topping:

1. In a large mixing bowl, whip the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form.
2. Spread the whipped cream evenly over the chilled cheesecake.
3. Sprinkle the crushed vanilla wafers and granola (or crushed honey oat cereal) over the top.
4. Garnish with additional sliced bananas.

Serve:

1. Carefully remove the cheesecake from the springform pan and transfer it to a serving plate.
2. Slice and enjoy your Banana Pudding Crunch Cheesecake!

Storage:

• Store any leftover cheesecake in an airtight container in the refrigerator for up to 3 days.

Notes and FAQs

Notes:

• For a smoother texture, ensure all ingredients are at room temperature before starting.
• If you prefer a stronger banana flavor, you can add a few drops of banana extract to the cheesecake filling.

FAQs:

1. Can I use a different type of crust?
   • Yes, you can use a vanilla wafer or shortbread crust for a different flavor profile.
2. Can I make this cheesecake ahead of time?
   • Absolutely! This cheesecake is best made a day in advance to allow it to set properly.
3. What can I use instead of granola for the topping?
   • Crushed nuts or additional crushed vanilla wafers can be used as alternatives.

Conclusion

This Banana Pudding Crunch Cheesecake is a delightful fusion of flavors and textures that will impress any dessert lover. With its creamy filling, crunchy topping, and the unmistakable taste of banana, it’s sure to become a favorite in your dessert repertoire. Enjoy every bite of this luscious treat!