Banana Pudding Crunch Cheesecake

This creamy banana pudding cheesecake is created with real bananas and crispy vanilla cookies, then topped with fluffy whipped cream, additional cookies, and caramel.

Ingredients:

For the crust:

1 1/2 cups graham cracker crumbs

1/3 cup melted butter

1/4 cup sugar

For the filling:

3 ripe bananas, mashed

24 oz cream cheese, softened

1 cup sugar

3 large eggs

1 tsp vanilla extract

1 cup sour cream

For the topping:

1 cup heavy cream

2 tbsp powdered sugar

1 tsp vanilla extract

Crushed vanilla wafers for garnish

Sliced bananas for garnish

Directions:

Preheat oven to 325°F (163°C).

For the crust:

Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.

For the filling:

Beat mashed bananas, cream cheese, and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust and bake for 50-55 minutes, or until set.

Cool:

Let the cheesecake cool completely, then refrigerate for at least 4 hours.

For the topping:

Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled cheesecake. Garnish with crushed vanilla wafers and sliced bananas before serving.

Recipe Card

Banana Pudding Crunch Cheesecake

This creamy banana pudding cheesecake is created with real bananas and crispy vanilla cookies, then topped with fluffy whipped cream, additional cookies, and caramel.

For the crust:

  • 1 1/2 cups graham cracker crumbs
  • 1/3 cup melted butter
  • 1/4 cup sugar

For the filling:

  • 3 ripe bananas (mashed)
  • 24 oz cream cheese (softened)
  • 1 cup sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream

For the topping:

  • 1 cup heavy cream
  • 2 tbsp powdered sugar
  • 1 tsp vanilla extract
  • Crushed vanilla wafers for garnish
  • Sliced bananas for garnish
  1. Preheat oven to 325°F (163°C).

For the crust:

  1. Mix graham cracker crumbs, melted butter, and sugar. Press into the bottom of a 9-inch springform pan. Bake for 10 minutes.

For the filling:

  1. Beat mashed bananas, cream cheese, and sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust and bake for 50-55 minutes, or until set.

Cool:

  1. Let the cheesecake cool completely, then refrigerate for at least 4 hours.

For the topping:

  1. Whip heavy cream with powdered sugar and vanilla until stiff peaks form. Spread over chilled cheesecake. Garnish with crushed vanilla wafers and sliced bananas before serving.
cake
American
Banana Pudding Crunch Cheesecake

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