Description

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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Ingredients

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

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Instructions

Step 1: Prepare the Crust

Preheat oven to 325°F (163°C)
In a bowl, mix crushed vanilla wafers, melted butter, sugar, and salt until combined
Press firmly into the bottom and slightly up the sides of a 9-inch springform pan
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

Notes

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

Prep Time: 25 minutes
Cook Time: 60 minutes (plus cooling)
Cuisine: American – Southern