Banana Pudding Crunch Cheesecake

Creamy, dreamy, and layered with nostalgic flavor, this Banana Pudding Crunch Cheesecake combines two Southern dessert favorites in one irresistible treat. With a crunchy vanilla wafer crust, a silky banana cheesecake filling, and layers of banana pudding topped with whipped cream and golden cookie crumbles, this showstopping dessert is perfect for holidays, family gatherings, or when you want to impress with minimal fuss.
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Why You’ll Love This Recipe
Two-in-One Dessert – Combines banana pudding and cheesecake into one epic creation
Crunchy & Creamy – Layers of texture from crust to topping
Make-Ahead Friendly – Chill overnight and serve the next day
Kid and Adult Favorite – A hit with all ages
No-Fail Flavor – Sweet bananas, vanilla cookies, and creamy filling never disappoint

Ingredients You’ll Need
For the Crust:
2½ cups vanilla wafer cookies, crushed (about 60 cookies)
½ cup unsalted butter, melted
2 tbsp sugar
¼ tsp salt

For the Cheesecake Layer:
3 (8 oz) packages cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1½ tsp vanilla extract
2 ripe bananas, mashed (about ¾ cup)
2 tbsp all-purpose flour

For the Pudding Layer:
1 (3.4 oz) box instant banana cream pudding mix
1½ cups cold milk
1 cup whipped topping or freshly whipped cream

For the Crunch Topping:
1½ cups vanilla wafer cookies, crushed
2 tbsp melted butter
2 tbsp brown sugar

Optional Garnishes:
Sliced fresh bananas
Whipped cream
Extra vanilla wafers

Tools You’ll Need
9-inch springform pan
Electric mixer or stand mixer
Mixing bowls
Spatula
Measuring cups and spoons
Baking sheet
Plastic wrap or foil

Step-by-Step Instructions
Step 1: Prepare the Crust

1. Preheat oven to 325°F (163°C)
2. In a bowl, mix crushed vanilla wafers, melted butter, sugar, and salt until combined
3. Press firmly into the bottom and slightly up the sides of a 9-inch springform pan
4. Bake for 10 minutes, then set aside to cool

Step 2: Make the Cheesecake Filling
5. In a large bowl, beat softened cream cheese until smooth
6. Add sugar and beat until light and fluffy
7. Beat in eggs one at a time, mixing just until combined
8. Mix in sour cream, vanilla extract, mashed bananas, and flour until smooth
9. Pour the cheesecake filling over the cooled crust and smooth the top

Step 3: Bake the Cheesecake
10. Place the springform pan on a baking sheet and bake for 55–65 minutes, or until the edges are set and the center is slightly jiggly
11. Turn off the oven and crack the door, letting the cheesecake cool in the oven for 1 hour
12. Remove and cool completely, then refrigerate for at least 4 hours or overnight

Step 4: Make the Pudding Layer
13. In a mixing bowl, whisk together the pudding mix and cold milk for 2 minutes
14. Let sit for 5 minutes to thicken
15. Fold in whipped topping until smooth
16. Spread the banana pudding layer over the chilled cheesecake

Step 5: Add the Crunch Topping
17. In a small bowl, mix crushed cookies, melted butter, and brown sugar
18. Sprinkle evenly over the pudding layer

Step 6: Garnish and Chill
19. Garnish with sliced bananas, whipped cream, and extra cookies if desired
20. Chill for at least 1 hour before slicing and serving

Tips for Cheesecake Success
Use Room Temperature Ingredients – Helps everything blend smoothly
Don’t Overmix the Eggs – Mix just until combined to avoid air bubbles and cracking
Cool Slowly – Let the cheesecake rest in the oven and chill thoroughly for best texture
Make Ahead – This dessert actually tastes better the next day
Use Ripe Bananas – They add natural sweetness and a strong banana flavor

Serving Suggestions
Serve with a drizzle of caramel sauce
Top with crushed pecans or walnuts for extra crunch
Pair with iced coffee or sweet tea for a Southern-style finish
Serve with fresh fruit on the side for a lighter touch

How to Store & Freeze
Storing:
Keep covered in the refrigerator for up to 5 days
Add banana slices just before serving to avoid browning

Freezing:
Wrap the cheesecake (without banana slices) tightly and freeze for up to 2 months
Thaw in the refrigerator overnight

Reheating:
This dessert is best served chilled—no reheating needed

Frequently Asked Questions

1. Can I use banana pudding instead of banana cream pudding?
   Yes, banana pudding mix works just as well
2. Can I use whipped cream cheese?
   For best texture, use full-fat block cream cheese
3. How do I keep the crust from getting soggy?
   Make sure it’s baked and fully cooled before adding the filling
4. Can I make this without a springform pan?
   You can use a deep 9-inch pie dish, but removal will be trickier
5. Is this recipe kid-friendly?
   Absolutely! It’s creamy, sweet, and full of familiar banana pudding flavor

Final Thoughts
This Banana Pudding Crunch Cheesecake brings together everything you love about two classic desserts: creamy banana pudding and rich cheesecake, all wrapped in a crunchy, buttery vanilla wafer crust. It’s the ultimate crowd-pleasing treat—perfect for celebrations, Sunday dinners, or just when you’re in the mood for something truly special.
Try it out, take a photo, and tag your dessert masterpiece—I’d love to see your slice of Southern-style sweetness!

Preparation Time: 25 minutes
Cooking Time: 60 minutes (plus cooling)
Cuisine: American – Southern

Nutritional Information (Per Serving):
Calories: 480 | Protein: 6g | Carbohydrates: 44g | Fat: 31g | Fiber: 1g | Sodium: 310mg

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