Description
Indulge in this decadent Banana Pudding Crunch Cheesecake, featuring creamy layers of banana and a delightful crunch. Perfect for any special occasion!
Ingredients
Scale
- 2 ripe bananas, mashed
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 3 eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/2 cup crushed vanilla wafers
- 1/2 cup crushed banana chips
- Whipped cream and additional banana slices for garnish
Instructions
- Preheat Oven: Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan.
- Prepare Crust: In a medium bowl, combine graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture into the bottom of the prepared pan.
- Mix Cream Cheese: In a large mixing bowl, beat the cream cheese until smooth. Gradually add 1 cup of sugar, mixing until well combined. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until smooth.
- Layer Cheesecake: Pour half of the cream cheese mixture over the crust in the pan. Drop spoonfuls of mashed bananas over the cream cheese mixture, then sprinkle with half of the crushed vanilla wafers and banana chips. Top with the remaining cream cheese mixture.
- Bake: Place the pan on a baking sheet and bake for 55-60 minutes, or until the center is almost set.
- Cool: Remove from the oven and cool on a wire rack for 10 minutes. Carefully run a knife around the edge of the pan to loosen; cool for 1 hour longer. Refrigerate overnight.
- Serve: Before serving, remove the sides of the pan. Garnish with whipped cream, banana slices, remaining crushed vanilla wafers, and banana chips.
Notes
Serve chilled for the best flavor and texture!
- Prep Time: 30 minutes
- Cook Time: 60 minutes
