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Cheesecakes have long captured the hearts of dessert enthusiasts around the world with their creamy texture and rich flavors. From classic New York-style cheesecakes to innovative variations that incorporate seasonal ingredients, this versatile dessert lends itself to endless creativity. One of the most delightful fusions of flavors in the cheesecake realm is the Banana Pudding Crunch Cheesecake—a decadent treat that marries the beloved flavors of banana pudding with the smooth, rich profile of cheesecake.

Banana Pudding Crunch Cheesecake

Explore the delightful world of Banana Pudding Crunch Cheesecake, where creamy cheesecake meets the nostalgic flavors of banana pudding. This dessert features a buttery vanilla wafer crust, a rich cheesecake filling infused with ripe bananas, and a luscious layer of banana pudding topped with a crunchy mixture of vanilla wafers and pecans. Perfect for any celebration or just a sweet craving, this treat is sure to impress and satisfy with every bite. Enjoy the layers and create lasting memories with this indulgent dessert!
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Ingredients
  

For the Crust:

1 ½ cups vanilla wafer cookies, crushed

½ cup unsalted butter, melted

2 tablespoons granulated sugar

For the Cheesecake Filling:

16 oz cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

1 cup mashed ripe bananas (about 2 ripe bananas)

1 teaspoon lemon juice

For the Banana Pudding Layer:

2 cups banana pudding mix (prepared with milk according to package instructions)

1 cup whipped topping (Cool Whip)

For the Crunch Topping:

1 cup crushed vanilla wafer cookies

½ cup chopped pecans (optional)

2 tablespoons unsalted butter, melted

1 tablespoon brown sugar

Instructions
 

Prepare the Crust:

    - Preheat your oven to 325°F (160°C).

      - In a medium bowl, combine the crushed vanilla wafer cookies, melted butter, and granulated sugar until well mixed.

        - Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 10 minutes, then let it cool.

          Make the Cheesecake Filling:

            - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

              - Gradually add the granulated sugar and vanilla extract, mixing until combined.

                - Add the eggs one at a time, mixing on low speed after each addition until just combined.

                  - Mix in the sour cream, mashed bananas, and lemon juice until smooth.

                    Assemble the Cheesecake:

                      - Pour the cheesecake filling over the cooled crust in the springform pan, smoothing the top with a spatula.

                        - Bake in the preheated oven for 50-60 minutes or until the edges are set but the center has a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door ajar for one hour.

                          Prepare the Banana Pudding Layer:

                            - While the cheesecake is cooling, prepare the banana pudding according to package instructions and fold in the whipped topping until fully combined.

                              - Once the cheesecake is completely cool, spread the banana pudding mixture evenly over the top.

                                Make the Crunch Topping:

                                  - In a small bowl, mix the crushed vanilla wafer cookies, chopped pecans (if using), melted butter, and brown sugar until crumbly.

                                    - Sprinkle the crunch topping generously over the banana pudding layer.

                                      Chill and Serve:

                                        - Cover the cheesecake with plastic wrap and refrigerate for at least 4 hours or preferably overnight to set.

                                          - To serve, carefully remove the sides of the springform pan. Slice, serve, and enjoy your delightful Banana Pudding Crunch Cheesecake!

                                            Prep Time, Total Time, Servings: 30 mins | 6 hrs | 12 slices