If your dessert dreams include the rich creaminess of cheesecake, the nostalgic flavor of banana pudding, and a buttery, irresistible crunch in every bite, then this Banana Pudding Crunch Cheesecake will absolutely sweep you off your feet. Imagine a luscious, banana-kissed cheesecake nestled on a classic vanilla wafer crust, layered with a golden, toasty crunch, and piled high with clouds of whipped cream and fresh banana slices. Every slice is pure comfort, perfect for making family get-togethers or celebrations unforgettable.

Banana Pudding Crunch Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering the ingredients for Banana Pudding Crunch Cheesecake is surprisingly simple, but each one serves a special purpose: tender crust, silky cheesecake, heaps of flavor, and that signature layered crunch. Here’s how each ingredient shines:

Vanilla wafer crumbs: These give the crust a nostalgic flavor, reminiscent of classic banana pudding.
Granulated sugar: Sweetens both the crust and the creamy filling perfectly.
Unsalted butter: Provides richness and helps bind the crumbs for both the crust and crunch layers.
Crushed cornflakes: Adds a delightful crunch and a hint of golden color to the topping.
Brown sugar: Brings a hint of caramel warmth to the crunchy layer.
Cream cheese: The heart of any great cheesecake, lending luscious, tangy body.
Sour cream: Offers subtle tang and keeps the cheesecake ultra creamy.
Large eggs: Bind everything together for a smooth, sliceable cheesecake.
All-purpose flour: Helps to stabilize the filling for flawless slices.
Vanilla extract: Enhances the banana flavor and makes the whole thing fragrant.
Ripe bananas: Key for that true banana pudding flavor—choose super spotty bananas for best results.
Instant banana cream pudding mix: Locks in flavor and gives extra silky texture—be sure to use instant, not cook-and-serve.
Whipped cream or whipped topping: The crowning glory that makes every bite cloud-light.
Sliced banana: Fresh and sweet, these make your cheesecake look absolutely irresistible.
Extra vanilla wafers: For garnish and crunch, because you can never have too many!

How to Make Banana Pudding Crunch Cheesecake

Step 1: Prepare the Crust

Start by mixing vanilla wafer crumbs, granulated sugar, and melted butter in a bowl until they’re the texture of wet sand. Press this mixture firmly into the bottom of a greased 9-inch springform pan to form a neat, even layer. Bake in a preheated 325°F oven for 10 minutes. Let your crust cool—this is the foundation for everything to come!

Step 2: Make the Crunch Layer

Mix together the crushed vanilla wafers, cornflakes, brown sugar, and melted butter in another bowl until evenly coated. Spread it all onto a baking sheet and bake at 350°F for about 8–10 minutes, stirring halfway so every crumb gets beautifully golden and crisp. Let this gorgeous crunch cool completely; set aside to layer on later for that signature Banana Pudding Crunch Cheesecake bite.

Step 3: Whip Up the Cheesecake Filling

In a large mixing bowl, beat the softened cream cheese until silky smooth—no lumps! Add in granulated sugar, then blend in sour cream. Beat in the eggs one at a time for the creamiest results. Sprinkle in flour, add vanilla extract, then fold in the mashed ripe bananas and instant banana cream pudding mix. Everything should be luxuriously combined. Pour the filling over your cooled crust, smoothing out the top.

Step 4: Bake Gently and Cool Slowly

Pop your pan into the oven for 60–70 minutes until the center is just set with a gentle wiggle. For best results and no cracks, turn off the oven, crack open the door, and let the cheesecake cool inside for an hour—patience is your friend here! Then transfer it to the fridge to chill for at least 4 hours or overnight; this sets up the perfect creamy texture that makes Banana Pudding Crunch Cheesecake so blissful.

Step 5: Assemble and Garnish

Once fully chilled, spread a generous layer of whipped cream over the cheesecake. Artfully arrange banana slices on top (toss them with a squeeze of lemon juice to keep them lovely and bright), then shower on that addictively crunchy topping. Finish with a few extra vanilla wafers for a stunning dessert that’s every bit as scrumptious as it looks.

How to Serve Banana Pudding Crunch Cheesecake

Garnishes

Pile on pillowy swirls of whipped cream, scatter extra vanilla wafer crumbs for more texture, and add fresh banana slices just before serving. A little dusting of powdered sugar or even a drizzle of caramel sauce turns each slice into an absolute showstopper. Don’t forget: a gentle brush of lemon juice on the banana keeps everything looking fresh.

Side Dishes

While Banana Pudding Crunch Cheesecake is a statement dessert on its own, try serving it with a tangy fruit salad, a bowl of lightly sweetened berries, or a hot cup of dark roast coffee for a delightful café-style finish to your meal. The richness pairs beautifully with anything crisp and refreshing on the side.

Creative Ways to Present

Dress it up for any occasion by serving mini cheesecake squares layered in parfait glasses, or slice generous wedges and top each with a different sprig of mint or decorative caramel swirl. For parties, cut smaller “fingers” and set them on a platter nestled with extra cookies and banana slices—easy to grab and utterly tempting.

Make Ahead and Storage

Storing Leftovers

Store leftover Banana Pudding Crunch Cheesecake in the refrigerator, covered securely with plastic wrap or in an airtight container. It’ll keep beautifully for up to four days, staying smooth and delicious (if it lasts that long!).

Freezing

Looking to make ahead? You can freeze slices (or even the whole cheesecake without whipped cream and fresh bananas) for up to a month. Wrap tightly in plastic and foil for best results—thaw overnight in the fridge and add fresh toppings before serving.

Reheating

No need to reheat! Cheesecake is best served cold, straight from the fridge. If you accidentally freeze with toppings, let it thaw gently in the fridge, then blot off any condensation before adding fresh garnishes. Enjoy every creamy, chilled bite.

FAQs

Can I use homemade banana pudding instead of instant mix?

While homemade banana pudding is delicious, instant pudding mix is key here for structure and that creaminess which makes Banana Pudding Crunch Cheesecake slice so beautifully. Stick with instant for the ideal texture.

How do I keep my cheesecake from cracking?

Cool it slowly! After baking, turn off the oven and crack the door, letting your cheesecake cool inside for an hour before transferring to the fridge. Using a water bath and not over-mixing the eggs also help prevent cracks.

Can I make this recipe gluten free?

Absolutely! Swap out the vanilla wafers and cornflakes for your favorite gluten free alternatives, and use gluten free flour in the filling. The result will still deliver all the creamy banana goodness you crave.

What can I substitute for sour cream in the filling?

Greek yogurt works really well in place of sour cream, lending a subtle tang and creaminess. Just use plain, full-fat yogurt for a texture and flavor closest to the original.

Is it safe to freeze Banana Pudding Crunch Cheesecake with bananas on top?

It’s best to freeze the cheesecake without the fresh banana slices; they’ll turn brown and mushy after thawing. Add any fresh fruit and whipped cream after thawing for the prettiest presentation.

Final Thoughts

This Banana Pudding Crunch Cheesecake is pure comfort and celebration rolled into one unforgettable dessert. Whether you’re serving it for a special birthday, holiday, or just because, I can’t wait for you to dig in and share it with your favorite people. Happy baking—your new favorite treat is waiting!

Banana Pudding Crunch Cheesecake Recipe

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4.6 from 11 reviews

Author: admin
Total Time: 1 hour 35 minutes (plus chilling)
Yield: 12 slices 1x
Diet: Vegetarian

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Description

Indulge in the creamy, crunchy goodness of this Banana Pudding Crunch Cheesecake. With layers of vanilla wafer crust, a banana cream cheesecake filling, whipped cream, and a crunchy topping, this dessert is a delightful treat for any occasion.

Ingredients

Scale

For the Crust:

2 cups vanilla wafer crumbs
1/4 cup granulated sugar
1/2 cup unsalted butter (melted)

For the Crunch Layer:

1 cup crushed vanilla wafers
1/2 cup crushed cornflakes
1/4 cup brown sugar
4 tablespoons unsalted butter (melted)

For the Cheesecake Filling:

3 (8 oz) packages cream cheese (softened)
1 cup granulated sugar
1/4 cup sour cream
3 large eggs
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
2 ripe bananas (mashed)
1 (3.4 oz) box instant banana cream pudding mix

For the Topping:

2 cups whipped cream or whipped topping
1 banana (sliced)
extra vanilla wafers for garnish

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Instructions

Make the crust: In a medium bowl, mix vanilla wafer crumbs, sugar, and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
Make the crunch layer: In another bowl, mix crushed wafers, crushed cornflakes, brown sugar, and melted butter. Spread onto a baking sheet and bake at 350°F for 8–10 minutes, stirring halfway. Let cool and set aside.
Make the cheesecake filling: In a large bowl, beat softened cream cheese until smooth. Add sugar and mix until creamy. Beat in sour cream, eggs (one at a time), flour, and vanilla. Add mashed bananas and banana pudding mix and mix until fully combined. Pour over cooled crust and smooth the top.
Bake for 60–70 minutes or until the center is just set with a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. Refrigerate for at least 4 hours or overnight.
Assemble and serve: Spread whipped cream over chilled cheesecake. Top with banana slices, sprinkle with the crunchy topping, and garnish with extra vanilla wafers. Serve cold.