Description
This Banana Pudding Crunch Cheesecake is a decadent dessert combining the creamy richness of classic cheesecake with the nostalgic flavors of banana pudding and the satisfying crunch of graham crackers and nuts. Layered on a buttery graham cracker and nut crust, this cheesecake features mashed bananas and banana pudding mix folded into the batter for a luscious, fruity twist. Topped with fresh banana slices, additional graham cracker crumbs, and chopped peanuts, it’s a crowd-pleaser perfect for any occasion.
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
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 and prepare crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine the graham cracker crumbs, finely chopped roasted peanuts, finely chopped walnuts, granulated sugar, and melted unsalted butter. Mix well until the ingredients are evenly moistened. Press this mixture firmly and evenly into the bottom of a 9-inch springform pan to form the crust.
- Mix cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until well combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Gently fold in the mashed ripe bananas, dry banana pudding mix, vanilla extract, a pinch of salt, and crushed graham crackers until well combined and smooth.
- Pour and bake: Pour the cheesecake filling over the prepared crust in the springform pan, smoothing the top with a spatula. Place the pan in the preheated oven and bake for approximately 1 hour to 1 hour and 10 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Avoid overbaking to keep the cheesecake creamy.
- Cool the cheesecake: After baking, turn off the oven and crack the oven door slightly. Allow the cheesecake to cool gradually inside the oven for about 1 hour to prevent cracking. Then, remove it from the oven and let it cool completely at room temperature. Once cooled, refrigerate the cheesecake for at least 3 hours or preferably overnight to fully set.
- Garnish and serve: Before serving, garnish the top of the cheesecake with fresh banana slices, a sprinkle of additional crushed graham crackers, and chopped peanuts to add texture and enhance the banana pudding crunch experience. Slice and enjoy!
Notes
- Ensure the cream cheese is at room temperature for a smoother batter.
- Gradual cooling of the cheesecake helps prevent cracks on the surface.
- Use ripe bananas for maximum flavor and natural sweetness.
- You can toast the nuts lightly for extra depth of flavor.
- This cheesecake is best served chilled and can be stored covered in the refrigerator for up to 4 days.