Banana Pudding Crunch Cheesecake

Banana Pudding Crunch Cheesecake

A delightful cheesecake with the flavors of classic banana pudding and a crunchy twist, perfect for any occasion.



  • 1 1/2 cups vanilla wafer crumbs (about 35-40 wafers)
  • 1/4 cup granulated sugar
  • 1/2 cup unsalted butter, melted

Cheesecake Filling:

  • 24 oz (3 packages) cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup mashed ripe bananas (about 2 large bananas)
  • 1 tsp vanilla extract
  • 1/2 cup sour cream
  • 1/4 cup all-purpose flour

Banana Pudding Layer:

  • 1 box (3.4 oz) instant banana pudding mix
  • 2 cups cold milk
  • 1 cup heavy whipping cream
  • 1/4 cup powdered sugar
  • 1 tsp vanilla extract

Crunch Topping:

  • 1 cup vanilla wafer crumbs
  • 1/4 cup unsalted butter, melted


1. Prepare the Crust:

  • Preheat your oven to 350°F (175°C).
  • In a medium bowl, combine the vanilla wafer crumbs and granulated sugar.
  • Add the melted butter and mix until the crumbs are evenly coated.
  • Press the mixture firmly into the bottom of a 9-inch springform pan.
  • Bake the crust for 8-10 minutes, then remove from the oven and let it cool.

2. Make the Cheesecake Filling:

  • Reduce the oven temperature to 325°F (163°C).
  • In a large mixing bowl, beat the cream cheese and granulated sugar until smooth and creamy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the mashed bananas and vanilla extract until well combined.
  • Add the sour cream and flour, and mix until smooth.
  • Pour the filling over the cooled crust.

3. Bake the Cheesecake:

  • Place the cheesecake in the oven and bake for 50-60 minutes, or until the center is set but still slightly jiggly.
  • Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour.
  • Remove from the oven and refrigerate for at least 4 hours, or overnight.

4. Prepare the Banana Pudding Layer:

  • In a medium bowl, whisk together the banana pudding mix and cold milk until smooth and thickened. Set aside.
  • In a separate bowl, whip the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
  • Gently fold the whipped cream into the banana pudding mixture until well combined.
  • Spread the banana pudding mixture over the cooled cheesecake.

5. Add the Crunch Topping:

  • In a small bowl, combine the vanilla wafer crumbs and melted butter.
  • Sprinkle the crumb mixture evenly over the banana pudding layer.

6. Serve and Enjoy:

  • Refrigerate the cheesecake for at least another hour to allow the layers to set.
  • Slice and serve chilled.

Enjoy your delicious Banana Pudding Crunch Cheesecake!

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