Here’s a recipe for Banana Pudding Crunch Cheesecake:
Ingredients:
For the Crust:
- 2 cups crushed vanilla wafers
- 1/2 cup chopped pecans
- 1/2 cup melted butter
For the Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 ripe bananas, mashed
- 3 eggs
- 1 teaspoon vanilla extract
For the Banana Pudding Layer:
- 1 package instant banana pudding mix
- 1 1/2 cups cold milk
- 2 ripe bananas, sliced
For the Whipped Topping:
- 1 cup heavy cream
- 1/4 cup powdered sugar
- 1 teaspoon vanilla extract
Instructions:
For the Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix together crushed vanilla wafers, chopped pecans, and melted butter until well combined.
- Press the mixture into the bottom of a 9-inch springform pan.
- Bake the crust for 8-10 minutes, then remove from the oven and let it cool completely.
For the Cheesecake Filling:
- In a large bowl, beat the cream cheese and sugar until smooth.
- Add mashed bananas, eggs, and vanilla extract, and beat until well combined and creamy.
- Pour the filling over the cooled crust.
For the Banana Pudding Layer:
- In a separate bowl, whisk together the instant banana pudding mix and cold milk until thickened.
- Layer sliced bananas over the cheesecake filling, then spread the thickened banana pudding over the bananas.
For the Whipped Topping:
- In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.
- Spread the whipped topping over the banana pudding layer.
Final Steps:
- Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving.
- Optionally, garnish with additional sliced bananas and crushed vanilla wafers before serving.
Enjoy your delicious Banana Pudding Crunch Cheesecake!
