Why You’ll Love This Recipe
This Best Banana Pudding Crunch Cheesecake isn’t just dessert—it’s a full-blown trip down memory lane. It’s creamy like your grandma’s banana pudding, crunchy like your favorite cookie crust, and rich like a Southern summer day. It’s the kind of dessert that makes you want to call your mom, hug your kids, and have just one more slice. Whether you’re celebrating something special or just need a comforting treat, this cheesecake brings people together with every bite.
Ingredients
- 2 cups vanilla wafer crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas (about 2-3)
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups whipped topping
- Sliced bananas (for garnish)
- Crushed vanilla wafers (for topping)
Directions
- Preheat oven to 325°F (160°C).
- Mix wafer crumbs and melted butter. Press into a springform pan. Bake for 10 minutes. Let cool.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing after each.
- Mix in mashed bananas, sour cream, vanilla, and pudding mix.
- Pour over crust. Bake 60 minutes or until set.
- Turn off oven and crack door—let cheesecake cool inside for 1 hour.
- Chill in fridge at least 4 hours or overnight.
- Top with whipped topping, sliced bananas, and crushed wafers before serving.
Servings and Timing
- Servings: 12 slices
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Cooling/Chilling: 5 hours
- Total Time: About 6 hours 20 minutes
Variations
- Nilla Swap: Try graham crackers or Biscoff cookies for the crust.
- Chocolate Drizzle: Add melted chocolate on top for a sweet twist.
- Nut Crunch: Mix chopped pecans into the crust for extra texture.
- Mini Cheesecakes: Use muffin tins for individual servings.
- Extra Pudding: Swirl extra pudding into the batter before baking.
Storage and Reheating
- Fridge: Store covered in the fridge for up to 4 days.
- Freezer: Freeze slices individually for up to 2 months—wrap tightly.
- To Serve from Freezer: Thaw overnight in the fridge.
- Reheating? No need—this one’s best served cold!
FAQs
Can I make this ahead of time?
Yes! It’s actually better the next day once it’s fully chilled.
What if I don’t have instant pudding?
You can skip it, but the pudding adds an extra banana flavor and creamy texture.
Can I use Cool Whip instead of whipped cream?
Totally! It works great and saves time.
Do I need a water bath for baking?
Nope—this one holds up just fine without it.
Can I add real banana slices inside?
Sure, but keep in mind they might brown a little after baking.
Conclusion
This Banana Pudding Crunch Cheesecake is the kind of dessert that turns casual dinners into unforgettable gatherings. It’s easy to make, incredibly delicious, and packed with nostalgic flavors that’ll transport you back to simpler times. Make it once and you’ll be bringing it to every potluck, party, or just when you need something sweet and special. Share it, savor it, and make sweet memories one bite at a time.