BANANA PUDDING CRUNCH CHEESECAKE
This Banana Pudding Crunch Cheesecake combines creamy cheesecake with layers of banana pudding and crunchy vanilla wafers for texture. It’s a rich, smooth dessert perfect for family dinners and special occasions.
Ingredients
- 2 cups crushed vanilla wafer cookies
- ½ cup unsalted butter melted
- 3 8 oz packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 5.1 oz box instant banana pudding mix
- 2 cups cold milk
- 2 cups heavy whipping cream
- ¼ cup powdered sugar
- 3 ripe bananas sliced
- 1 cup crushed vanilla wafers for topping
Instructions
Prepare Crust:
- Mix crushed vanilla wafers and melted butter. Press firmly into the bottom of a 9-inch springform pan. Chill while preparing filling.
Make Cheesecake Filling:
- Beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Stir in vanilla extract.
Bake Cheesecake:
- Pour filling over crust. Bake at 325°F (163°C) for 45 minutes or until set. Cool completely.
Prepare Banana Pudding:
- Whisk banana pudding mix and cold milk until thickened. Refrigerate.
Whip Cream:
- Beat heavy cream and powdered sugar until stiff peaks form.
Assemble Cheesecake:
- Spread banana pudding over cooled cheesecake. Top with sliced bananas and whipped cream. Sprinkle crushed vanilla wafers on top.
Chill:
- Refrigerate at least 4 hours before serving.
Notes
Make Ahead: Assemble and chill overnight for best flavour.
Customisations: Add chopped nuts or caramel drizzle for extra texture.
Serving Suggestions: Serve chilled with fresh fruit or caramel sauce.
Storage Tips: Store covered in refrigerator up to 3 days.
Customisations: Add chopped nuts or caramel drizzle for extra texture.
Serving Suggestions: Serve chilled with fresh fruit or caramel sauce.
Storage Tips: Store covered in refrigerator up to 3 days.