Banana Pudding Crunch Cheesecake
A delicious dessert combining creamy cheesecake, luscious banana pudding, and crunchy wafers, perfect for parties or sweet cravings.
Ingredients
Crust
- 2 cups crushed vanilla wafers
- 1/2 cup unsalted butter, melted
Cheesecake Filling
- 3 packages (8 oz each) cream cheese, softened
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream
Banana Pudding Layer
- 1 package (3.4 oz) instant banana pudding mix
- 2 cups milk
- sliced bananas for topping
- additional crushed vanilla wafers for topping
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- In a mixing bowl, combine the crushed vanilla wafers with the melted butter until well mixed.
- Press the mixture into the bottom of a 9-inch springform pan to create the crust.
Cheesecake Filling
- In another bowl, mix the cream cheese, powdered sugar, and vanilla extract until smooth.
- Whip the heavy cream in a separate bowl until soft peaks form, then gently fold it into the cream cheese mixture.
- In another bowl, whisk the instant banana pudding mix and milk until thick.
- Gently fold the banana pudding into the cream cheese mixture.
Assembly and Chilling
- Pour the filling over the crust in the springform pan.
- Refrigerate for at least 4 hours or overnight.
- Before serving, top with sliced bananas and crushed vanilla wafers.
Notes
For best results, make the cheesecake a day ahead. Store leftovers in an airtight container in the fridge for up to 3 days. You can use gluten-free wafers if desired.