Description
Southern comfort meets indulgent delight in this Banana Pudding Crunch Cheesecake, blending creamy cheesecake layers with classic banana pudding flavors. Crisp vanilla wafer crust and fresh bananas create a nostalgic dessert that promises sweet memories with each delectable bite.
Ingredients
Scale
Banana Pudding Crunch Cheesecake
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 12 ripe bananas, sliced
- 3 large eggs
- 2 cups (240 grams) crushed vanilla wafers
- 2 cups (480 milliliters) cold milk
Dairy and Sweeteners:
- 1 cup (200 grams) granulated sugar
- ¼ cup (50 grams) brown sugar
- ¼ cup (60 milliliters) sour cream
- ¼ cup (60 milliliters) heavy cream
- ½ cup (113 grams) unsalted butter, melted
- 3 tablespoons (45 grams) unsalted butter, melted
Flavor and Pudding Ingredients:
- 1 package (3.4 ounces/96 grams) instant banana pudding mix
- ½ cup (120 grams) mashed ripe bananas (about 1 large banana)
- 1 teaspoon vanilla extract
- Whipped cream (optional)
- Additional vanilla wafers (optional)
- Banana slices (optional)
Instructions
- Craft a robust foundation by pulverizing vanilla wafers and fusing them with melted butter, creating a cohesive base. Press the mixture firmly into a springform pan’s bottom, establishing a golden crust. Briefly toast in the oven at 325F to solidify the texture and enhance flavor complexity.
- Transform cream cheese into a silky canvas by whipping with granulated sugar until luxuriously smooth. Incorporate eggs methodically, ensuring each integration is complete before introducing the next. Infuse the mixture with vanilla’s aromatic essence, ripe mashed bananas, tangy sour cream, and rich heavy cream, blending until harmoniously combined.
- Carefully transfer the velvety cheesecake batter onto the prepared crust, ensuring an even distribution. Position the pan on a protective baking sheet and slide into the preheated oven. Monitor the delicate baking process, watching for a subtle jiggle in the center indicating perfect doneness. After removing, allow a gradual cooling within the oven’s residual warmth to prevent cracking.
- Whisk banana pudding mix with cold milk, creating a luscious, creamy layer. Once the cheesecake has thoroughly chilled, generously spread the pudding across its surface. Artfully arrange fresh banana slices, creating an enticing visual and flavor landscape.
- Construct a crisp, decadent topping by combining crushed vanilla wafers with brown sugar and melted butter. Sprinkle this crunchy mixture over the pudding layer, adding textural contrast and caramelized depth.
- Elevate the presentation with billowy whipped cream, strategically placed whole vanilla wafers, and additional banana slices. Refrigerate until serving to maintain optimal consistency and flavor melding.
Notes
- Carefully crush vanilla wafers to ensure a consistent texture for the crust and crunch topping, preventing any large chunks that might disrupt the smooth layers.
- Use ripe, spotty bananas for the most intense flavor and natural sweetness in the cheesecake filling and topping.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to prevent cracking and ensure even baking of the cheesecake.
- Prevent banana slices from browning by tossing them in a bit of lemon juice before arranging on the pudding layer, maintaining their fresh appearance.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 420
- Sugar: 28 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 95 mg