Banana Pudding Crunch Cheesecake
A delightful cheesecake infused with ripe bananas and topped with a crunchy vanilla wafer crust.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 2 cups Crushed Vanilla Wafers
- 1/4 cup Granulated Sugar
- 1/2 cup Unsalted Butter
- 16 ounces Cream Cheese
- 3 medium Ripe Bananas
- 3 Eggs
- 1 teaspoon Vanilla Extract
- 1/2 cup Sour Cream
- 1 cup All-purpose Flour
- 1 cup Chopped Pecans
- 1 cup Crushed Vanilla Wafers
- 1/4 cup Melted Butter
Instructions
- Prepare the Crust by mixing crushed vanilla wafers, granulated sugar, and melted butter. Press into a greased 9-inch springform pan and bake at 350°F for 10 minutes.
- Make the Cheesecake Filling by beating cream cheese until smooth, blending in ripe bananas, and mixing in eggs, vanilla, sour cream, flour, and pecans.
- Assemble the Cheesecake by pouring the filling over the cooled crust and smoothing the top.
- Bake the cheesecake until set but slightly wobbly, then turn off the oven and cool inside for an hour.
- Cool and chill the cheesecake for at least 4 hours, or overnight.
- Add final touches by layering crushed vanilla wafers on top, adding banana slices and chopped pecans before serving.
Notes
Ensure cream cheese is at room temperature for a smooth batter. Ripe bananas enhance flavor and sweetness. Store leftovers in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 150mg