Description
This Banana Pudding Crunch Cheesecake is a luscious dessert combining creamy cheesecake with the sweet flavors of banana pudding and a crunchy graham cracker and nut crust. Perfectly baked until golden and garnished with fresh bananas and chopped nuts, it offers a delightful texture and rich taste that’s sure to impress at any gathering.
Ingredients
Scale
Crust
- 1 cup graham cracker crumbs
- 1/2 cup finely chopped roasted peanuts
- 1/2 cup finely chopped walnuts
- 1/3 cup granulated sugar
- 1/2 cup melted unsalted butter
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 2 ripe bananas, mashed
- 1/2 cup dry banana pudding mix
- 1 tsp vanilla extract
- A pinch of salt
- 1/2 cup crushed graham crackers
Garnish
- Sliced bananas, for garnish
- Additional crushed graham crackers
- Chopped peanuts, for garnish
Instructions
- Preheat oven and prepare crust. Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, finely chopped roasted peanuts, walnuts, 1/3 cup granulated sugar, and melted unsalted butter. Mix until the crumbs are evenly coated and the mixture holds together when pressed.
- Form the crust and chill. Press the crust mixture firmly into the bottom of a 9-inch springform pan to create an even layer. Place it in the refrigerator to chill while preparing the filling.
- Mix cheesecake filling. In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add 3/4 cup granulated sugar, continuing to beat. Add eggs one at a time, mixing well after each addition. Stir in mashed ripe bananas, dry banana pudding mix, vanilla extract, a pinch of salt, and 1/2 cup crushed graham crackers. Mix until all ingredients are fully incorporated and the batter is smooth.
- Pour the filling over the crust. Remove the crust from the refrigerator and pour the cheesecake filling evenly over it, smoothing the top with a spatula.
- Bake the cheesecake. Bake in the preheated oven for about 50-60 minutes, or until the edges are set and the center is slightly jiggly but mostly firm. Be careful not to overbake to prevent cracking.
- Cool gradually. Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually. This helps prevent cracks in the cheesecake surface.
- Chill the cheesecake. Remove the cheesecake from the oven and cool completely at room temperature. Then refrigerate for at least 3 hours or overnight to allow it to fully set and develop flavor.
- Garnish and serve. Before serving, top the cheesecake with sliced fresh bananas, additional crushed graham crackers, and chopped peanuts for added texture and visual appeal. Slice and serve chilled.
Notes
- Use ripe bananas for maximum sweetness and flavor.
- Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks.
- Gradual cooling is key to preventing cracking; do not remove the cheesecake immediately after baking.
- For best texture, refrigerate the cheesecake for at least 4 hours or overnight before serving.
- You can substitute walnuts with pecans if preferred.
