Imagine the charm of banana pudding and the creamy dreaminess of classic cheesecake, all wrapped up in one decadent dessert—this is the magic of Banana Pudding Crunch Cheesecake. With a crispy vanilla wafer crust and a fluffy, banana-infused filling crowned by a buttery crunch, this treat delivers nostalgia, texture, and irresistible flavor with every bite. Whether you’re gathering with friends or seeking the ultimate comfort bake, Banana Pudding Crunch Cheesecake is a showstopper your tastebuds will never forget.

Banana Pudding Crunch Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Bringing Banana Pudding Crunch Cheesecake to life is all about starting with the right lineup—each ingredient is here for a reason, adding luscious texture, deep banana flavor, or a finishing touch of crunch. Gather these simple but essential staples and get ready for kitchen magic!

Vanilla wafer crumbs (2 cups): These bring sweet nostalgia and a sandy texture, forming the perfect crust foundation.
Granulated sugar (1/4 cup for crust, 1 cup for filling): Essential for sweetness—measured for just the right amount of decadence without overwhelming the banana notes.
Unsalted butter (6 tablespoons for crust, 3 tablespoons for topping): Melted for mixing ease, it binds the crumbs and adds rich, buttery flavor.
Cream cheese (3 packages, 8 oz each, softened): The heart of the cheesecake—make sure it’s softened for that silky, lump-free texture!
Large eggs (3): These bind the filling and add that signature cheesecake creaminess.
Sour cream (1/2 cup): Brings extra tang and helps keep the cheesecake moist.
Vanilla extract (1 teaspoon for filling, 1/2 teaspoon for whipped topping): Adds depth that echoes the vanilla in the wafers and pudding.
Instant banana pudding mix (1 package, 3.4 oz): The secret to bold banana flavor without artificial notes.
Whole milk (1 cup): Just enough to bring the pudding mix together for smooth blending into the batter.
Crushed vanilla wafers (1 cup for topping): Save a few extra to sprinkle over the top for irresistible crunch!
Pecans, chopped (1/2 cup, optional): Toasty, buttery, and optional—but highly recommended for an extra layer of crunch and flavor.
Heavy cream (1 1/2 cups): For freshly whipped topping—so much better than canned!
Powdered sugar (1/4 cup): Sweetens the whipped cream without grittiness.
Sliced bananas and whole vanilla wafers: These classic garnishes make every slice look (and taste) festive.

How to Make Banana Pudding Crunch Cheesecake

Step 1: Prepare the Vanilla Wafer Crust

Begin by preheating your oven to 325°F and lining the bottom of a 9-inch springform pan with parchment paper—this makes serving a breeze. Mix together the vanilla wafer crumbs, granulated sugar, and melted butter until the texture is like damp sand. Press this mixture firmly and evenly into the bottom of your pan, then bake for 10 minutes: this quick bake keeps your crust crisp even after chilling. Let the crust cool while you prepare the filling.

Step 2: Make the Creamy Cheesecake Filling

In a large bowl, beat the softened cream cheese and sugar until the mixture is silky and free of lumps—take your time here, as this sets the stage for that plush texture we crave in Banana Pudding Crunch Cheesecake. Add eggs one at a time, beating just until combined after each. Blend in sour cream and vanilla extract. In a separate bowl, whisk the instant banana pudding mix and cold milk until just thickened but still pourable, then gently fold this pudding into the cream cheese mixture. This step packs in that cozy banana flavor and turns every bite into bliss.

Step 3: Assemble and Bake

Pour the creamy banana filling onto your cooled crust. For an extra banana bonus, consider layering a few rounds of sliced banana right over the crust before adding the filling (just remember this can slightly soften the crust after a day or two). Smooth the top, tap the pan on the counter to pop air bubbles, and bake for 55 to 65 minutes. The edges should look set, but the center will still jiggle slightly. Turn off the oven and crack the door to let your cheesecake cool gradually for about an hour—this gentle process prevents cracks and helps everything settle.

Step 4: Chill and Make the Crunch Topping

Once out of the oven, let your cheesecake come to room temperature before covering and chilling for at least 4 hours (or overnight if you have the patience!). While it chills, prepare that brilliant crunch topping: combine crushed vanilla wafers, chopped pecans (if using), and melted butter. Toss and toast in a skillet for a few minutes or bake at 350°F for 5-7 minutes, just until golden and deep in flavor. Cool completely before using.

Step 5: Whip the Cream & Assemble

When your Banana Pudding Crunch Cheesecake is fully chilled, beat the heavy cream, powdered sugar, and vanilla until sturdy peaks form. Carefully spread or pipe the whipped cream on top. Just before serving, pile on the crunchy topping, decorate with fresh banana slices and extra vanilla wafers. Invite everyone to the table, slice, and get ready for the oohs and aahs—this is where all your efforts truly pay off!

How to Serve Banana Pudding Crunch Cheesecake

Garnishes

A generous billow of whipped cream is non-negotiable here, along with a tumble of buttery crunch topping. Fresh banana slices fan beautifully at the center or along each slice—just wait until the last minute so they stay bright. Pop a few whole vanilla wafers on top for a classic, old-school look that brings nostalgia in every bite.

Side Dishes

Complement your Banana Pudding Crunch Cheesecake with other light and fresh sides: serve with a simple fruit salad or sweet macerated strawberries for a contrast of flavors. If you’re feeling decadent, a drizzle of homemade caramel sauce pairs remarkably well. For a Southern twist, try small glasses of sweet iced tea on the side.

Creative Ways to Present

Who says cheesecake must always be sliced? For parties, serve in individual mason jars, layering crust, filling, and toppings—easy to serve and adorable to look at. Or turn this recipe into mini cheesecakes using a muffin tin and cupcake liners for bite-size treats. Decorate with mini bananas and wafers for a playful, whimsical dessert tray.

Make Ahead and Storage

Storing Leftovers

Banana Pudding Crunch Cheesecake stores well in the refrigerator—just cover it tightly with plastic wrap or a cake dome. For the freshest flavor and to keep the topping crisp, add whipped cream, bananas, and crunch topping just before serving. Leftovers will keep their magic for up to 4 days (if you have any, that is!).

Freezing

Craving a make-ahead option? Freeze the cheesecake (without garnishes or topping) for up to one month. Wrap it well in plastic, then foil, and thaw in the refrigerator overnight before serving. Add fresh whipped cream and the crunchy topping once thawed for that bakery-fresh taste and texture.

Reheating

Banana Pudding Crunch Cheesecake is best served chilled or at cool room temperature; reheating isn’t needed. If you’re slicing straight from the fridge, let it rest out for a few minutes to soften ever so slightly for maximum creaminess in each bite.

FAQs

Can I use store-bought whipped cream instead of homemade?

You can absolutely use store-bought whipped topping as a shortcut, but fresh whipped cream provides a richer texture and flavor—plus, it holds up beautifully on the cheesecake, especially for special occasions.

What type Dessert

Instant banana pudding is key since it thickens quickly without heat and blends seamlessly into the cheesecake batter. Avoid cook-and-serve varieties for the smoothest result.

How do I keep bananas from browning on top?

To keep banana slices looking fresh, add them just before serving. You can also very lightly brush them with a little lemon juice to slow down browning, though this may add a slight citrus note.

Can I make Banana Pudding Crunch Cheesecake without pecans?

Absolutely! The pecans in the crunch topping are optional—if you skip them, just add an extra handful of vanilla wafer crumbs for crunch, or try using another favorite nut such as walnuts or almonds.

How do I prevent cracks in my cheesecake?

For a smooth, crack-free cheesecake, use room-temperature ingredients, avoid over-mixing after adding eggs, and cool the cheesecake gradually in the oven with the door ajar. If cracks appear, don’t worry—whipped cream and crunch topping work wonders to camouflage them!

Final Thoughts

If there’s one dessert that always wins over a crowd, it’s Banana Pudding Crunch Cheesecake. It’s delightfully fun to make, utterly satisfying to eat, and sure to become a cherished favorite in your kitchen. Don’t hesitate—share a slice of this joy with those you love and savor every single bite!

Banana Pudding Crunch Cheesecake Recipe

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4.5 from 29 reviews

Author: admin
Total Time: 6 hours (includes chilling)
Yield: 12 servings 1x
Diet: Vegetarian

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Description

Indulge in the delightful fusion of flavors with this Banana Pudding Crunch Cheesecake. With a vanilla wafer crust, creamy banana pudding-infused cheesecake filling, and a crunchy topping, this dessert is a true crowd-pleaser.

Ingredients

Scale

Crust:

2 cups vanilla wafer crumbs
1/4 cup granulated sugar
6 tablespoons unsalted butter, melted

Cheesecake Filling:

3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1/2 cup sour cream
1 teaspoon vanilla extract
1 (3.4 oz) package instant banana pudding mix
1 cup whole milk

Crunch Topping:

1 cup crushed vanilla wafers
1/2 cup chopped pecans (optional)
3 tablespoons melted butter

Whipped Topping:

1 1/2 cups heavy cream
1/4 cup powdered sugar
1/2 teaspoon vanilla extract
Sliced bananas and vanilla wafers for garnish

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Instructions

Prepare Crust: Preheat oven to 325°F. Line the bottom of a 9-inch springform pan with parchment paper. Combine vanilla wafer crumbs, sugar, and melted butter. Press into pan and bake for 10 minutes. Cool.
Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. In a separate bowl, combine banana pudding mix and milk. Fold into the cheesecake batter. Pour over crust and bake for 55–65 minutes. Cool and chill.
Prepare Crunch Topping: Mix crushed wafers, pecans, and butter. Toast until golden and crunchy.
Make Whipped Topping: Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Spread over chilled cheesecake. Top with crunch topping, banana slices, and wafers before serving.