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Banana Pudding Crunch Cheesecake is a delightful fusion of two beloved desserts that brings comfort and joy to any gathering. This recipe combines the rich creaminess of cheesecake with the nostalgic flavors of banana pudding, topped with a crunchy finish that adds an irresistible texture. Perfect for birthdays, holidays, or a weekend treat, this cheesecake promises to impress your family and friends with its layered complexity and delicious taste. In this article, we will explore the ingredients, preparation steps, and tips for creating this delicious dessert, ensuring you have all the guidance needed to bake your own Banana Pudding Crunch Cheesecake.

Banana Pudding Crunch Cheesecake

Discover the blissful fusion of flavors in Banana Pudding Crunch Cheesecake, a perfect blend of creamy cheesecake and nostalgic banana pudding. This delightful dessert features a crunchy Nilla wafer crust, smooth filling, and a sweet topping that adds irresistible texture. Ideal for any celebration or a weekend treat, this cheesecake is bound to impress with its charming layers and rich taste. Follow our step-by-step guide to create this masterpiece that will surely win hearts and satisfy cravings.
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Ingredients
  

For the Crust:

1 ½ cups Nilla wafer crumbs

½ cup unsalted butter, melted

¼ cup granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

3 large eggs

1 cup sour cream

2 ripe bananas, mashed

For the Banana Pudding Layer:

2 cups prepared banana pudding (instant or homemade)

1 large banana, sliced (for layering)

For the Crunch Topping:

1 cup Nilla wafers, crushed

½ cup chopped pecans or walnuts

¼ cup caramel sauce

For Garnish:

Whipped cream

Slices of banana

Extra crushed Nilla wafers

Instructions
 

Prepare the Crust: Preheat your oven to 350°F (175°C). In a large mixing bowl, combine Nilla wafer crumbs, melted butter, and granulated sugar. Mix until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool.

    Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sugar, followed by vanilla extract. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream and mashed bananas until fully incorporated.

      Assemble the Cheesecake: Pour half of the cheesecake filling onto the cooled crust. Spread half of the banana pudding over the cheesecake layer, then layer with banana slices. Pour the remaining cheesecake filling on top, smoothing it evenly. Finally, add the remaining banana pudding on top.

        Bake the Cheesecake: Carefully tap the springform pan on the counter to release any air bubbles. Place the cheesecake in the preheated oven and bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door slightly, allowing the cheesecake to cool in the oven for about an hour.

          Chill the Cheesecake: After the cheesecake has cooled to room temperature, cover it with plastic wrap and refrigerate for at least 4 hours, preferably overnight.

            Prepare the Crunch Topping: In a separate bowl, mix crushed Nilla wafers and chopped nuts. Drizzle in the caramel sauce and stir until the mixture resembles damp sand.

              Serve the Cheesecake: Once chilled, remove the cheesecake from the springform pan. Top with the crunch mixture evenly across the surface and garnish with whipped cream, banana slices, and extra crushed Nilla wafers.

                Final Touch: Slice and serve this heavenly Banana Pudding Crunch Cheesecake to your friends and family, and watch them indulge in every delightful bite!

                  Prep Time, Total Time, Servings: 30 min | 6 hrs | 12 servings