Description
This Banana Pudding Crunch Cheesecake combines creamy cheesecake with layers of banana pudding flavors and a crunchy nut and graham cracker crust. Perfectly balanced with sweet bananas, creamy filling, and a crisp topping, this dessert is sure to delight anyone who loves a rich, fruity cheesecake with a crunchy twist.
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
Toppings and Garnish
- 1/2 cup crushed graham crackers
- Sliced bananas, for garnish
- Additional crushed graham crackers, for garnish
- Chopped peanuts, for garnish
Instructions
- Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, finely chopped peanuts, chopped walnuts, granulated sugar, and melted unsalted butter. Mix well until the mixture is evenly moistened. Press the mixture firmly into the bottom of a 9-inch springform pan to form the crust layer.
- Mix Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar and continue to beat until well combined. Incorporate the eggs one at a time, blending thoroughly after each addition. Mix in the mashed bananas, dry banana pudding mix, vanilla extract, and a pinch of salt until the filling is smooth and fully integrated.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan, spreading evenly. Sprinkle the top with 1/2 cup of crushed graham crackers to add a crunchy texture. Place the pan in the preheated oven and bake for approximately 60 to 70 minutes, or until the center is set and the edges are lightly golden. To prevent cracking, allow the cheesecake to cool gradually by turning the oven off and leaving the cheesecake inside with the door slightly open for about an hour.
- Cool and Garnish: Once room temperature is reached, refrigerate the cheesecake for at least 3 hours or overnight to fully set. Before serving, garnish the top with sliced fresh bananas, additional crushed graham crackers, and chopped peanuts for added crunch and visual appeal.
Notes
- Make sure the cream cheese is softened to room temperature for a smooth filling.
- Gradual cooling helps prevent cracks on the surface of the cheesecake.
- Use ripe bananas for the sweetest flavor in the cheesecake filling.
- This cheesecake is best served chilled and keeps well in the refrigerator for up to 3 days.
- You can toast the nuts lightly for enhanced flavor if desired.
