Hello dessert lovers! Are you looking to take your cheesecake-making to a new level? Today, we’re going to dive into the most decadent dessert that’s guaranteed to be your new go-to: Banana Pudding Crunch Cheesecake. Imagine the rich and creamy texture of the classic cheesecake, the smoky taste of banana pudding and a delicious crunchy topping in one stunning dessert. Ideal for family meals and celebrations or any time you’re craving sweet!
Introduction
The Banana Pudding is a popular classic in Southern food, renowned for its rich banana flavor and wafers of vanilla. Imagine combining this delicious flavor with a delicious cheesecake. This is exactly what the Banana Pudding Crunch Cheesecake is – a creamy and rich base with a cheesecake infused with bananas and a smooth pudding-like topping of bananas and a delicious crunch of vanilla wafers crushed. No matter if you’re a big fan of banana desserts or cheesecakes This dish is a must to try!
Ingredients for Banana Pudding Crunch Cheesecake
Here’s everything you’ll need make this amazing dessert:
The crust
- 1 1/2 cup vanilla wafer Crumbles
- 6 1 tbsp unsalted butter and melted
- 2 Tbsp sugar granulated
To fill the cheesecake:
- 16 oz cream cheese, softened
- 3/4 cups Sugar granulated
- 3 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
- 1 A ripe banana Mmashed
For the layer of banana pudding:
- 1 Cup cold milk
- 1 packet (3.4 oz) instant mix of banana pudding
The topping
- 1/2 cup whipping cream
- Half Cup Vanilla wafers that have been crushed
- Sliced bananas as garnish
How to Make Banana Pudding Crunch Cheesecake – Step by Step
Step1: Prepare the Crust
- Preheat the oven until 350 degF (175degC).
- in a mixing bowl mix vanilla wafer crumbs, butter that has been melted and sugar.
- The mixture should be firmly pressed into the bottom of an 8-inch springform pan.
- Bake for about 8-10 minutes, then take it off and allow to cool completely.
Step2: Make the Cheesecake Filling
- Mix softened cream cheese with sugar in a large bowl until it is smooth.
- Mix eggs, one at a mixing thoroughly with each egg addition.
- Mix in the vanilla extract, sour-cream and the banana mashed until completely combined.
- Spread the filling on the crust after it has been cooled.
- Bake 45-50 mins, or until the center has cooled.
- Let it cool to the temperature of room, and then chill until at minimum 4 hours, or for up to a night.
Step3: Prepare the Banana Pudding Layer
- Mix the milk cold as well as instant pudding mix until it becomes thick.
- Distribute the banana pudding in a uniform manner over the cheesecake layer that has been chilled.
Step4: Add the Topping
- Spread the cream whipped over that layer of banana pudding.
- Sprinkle broken vanilla wafers over the top.
- Garnish with slices of bananas right before serving.
Helpful Tips for Banana Pudding Crunch Cheesecake
- Make sure to use fresh bananas for fillings to get the best sweetness and flavor.
- To avoid cracks in the cheesecake and prevent it from cracking, make sure to bake the cheesecake in to prevent cracks in the cheesecake, bake it inside a hot water bath.
- For the topping, make use of freshly-whipped cream instead of store-bought to create a more fluffy texture.
- Cool the cheesecake overnight for the greatest flavor and texture.
Cooking Tips for the Best Banana Pudding Crunch Cheesecake
- Make sure that the cream cheese has been softened prior to mixing in order to create an even filling.
- If you don’t own a springform pan you can line a regular pan with parchment for easy removal.
- If you slice the bananas for garnish, sprinkle them with lemon juice to stop them from the bananas from turning brown.
Serving Suggestions for Banana Pudding Crunch Cheesecake
This dessert goes well with:
- Fresh fruits like blueberries or strawberries.
- The drizzle can be made or two of caramel sauce or chocolate syrup to enhance the experience.
- A steaming coffee or cup or mug of tea or tea to offset the sweetness.
Nutritional Information
Here’s the nutritional breakdown for each serving:
- Calories: 420 kcal
- Fats: 25g
- Carbs: 42g
- Protein: 6g
- Sugar: 28g
Storage and Leftovers for Banana Pudding Crunch Cheesecake
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing It is possible to freeze cheesecake with no topping for up to one month. It is best to let it thaw for a few hours in the refrigerator, then sprinkle the topping on top before serving.
- Reheating The dessert ideal for eating cold, so it’s not necessary to heat it up.
Frequently Asked Questions (FAQs) for Banana Pudding Crunch Cheesecake
1. Do I have to use another crust?
A1 Absolutely, a Graham cracker crust, or an Oreo crust is a good choice for this recipe.
2. How can I prepare this gluten-free cheesecake?
A2: Absolutely! Make use of gluten-free vanilla wafers or cookies to make the crust.
3. What is the best time to let the cheesecake chill?
A3 The best way to cool it is for at least 4 hours, however chilling it overnight will give the most effective results.
4. Do I have to add bananas?
A4 Although you may however, be careful as too many bananas could alter its texture.
Related Recipes for Banana Lovers
Love bananas? Try these other delicious banana-based treats:
Conclusion
This is a delectable tasty, delicious, and delicious Chocolate Banana Crunch cheesecake. It’s perfect for any occasion. this dessert will delight your friends and family. Give it a try and tell us how it goes! Are you able to add your own spin on this recipe? Please share your ideas in your comments. Enjoy your sweet creation!
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Banana Pudding Crunch Cheesecake Recipe | Easy Dessert Guide
Description
Hello dessert lovers! Are you ready to take your cheesecake game to a whole new level? Today, we’re diving into a decadent treat that’s sure to become your new favorite: Banana Pudding Crunch Cheesecake. Imagine the creamy richness of a classic cheesecake, the nostalgic flavor of banana pudding, and a delightful crunchy topping—all in one show-stopping dessert. Perfect for family dinners, celebrations, or anytime you’re craving something sweet!
Ingredients
For the crust:
- 1 ½ cups vanilla wafer crumbs
- 6 tbsp unsalted butter, melted
- 2 tbsp granulated sugar
For the cheesecake filling:
- 16 oz cream cheese, softened
- ¾ cup granulated sugar
- 3 large eggs
- ½ cup sour cream
- 1 tsp vanilla extract
- 1 ripe banana, mashed
For the banana pudding layer:
- 1 cup cold milk
- 1 packet (3.4 oz) instant banana pudding mix
For the topping:
- 1 ½ cups whipped cream
- ½ cup crushed vanilla wafers
- Sliced bananas for garnish
Instructions
Step1: Prepare the Crust
- Preheat the oven to 350°F (175°C).
- In a bowl, combine vanilla wafer crumbs, melted butter, and sugar.
- Press the mixture firmly into the bottom of a 9-inch springform pan.
- Bake for 8-10 minutes, then remove and let it cool completely.
Step2: Make the Cheesecake Filling
- Beat softened cream cheese and sugar in a large bowl until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream, vanilla extract, and mashed banana until fully combined.
- Pour the filling over the cooled crust.
- Bake for 45-50 minutes or until the center is set.
- Allow it to cool to room temperature, then refrigerate for at least 4 hours or overnight.
Step3: Prepare the Banana Pudding Layer
- Whisk the cold milk and instant banana pudding mix together until thickened.
- Spread the banana pudding evenly over the chilled cheesecake layer.
Step4: Add the Topping
- Spread the whipped cream over the banana pudding layer.
- Sprinkle crushed vanilla wafers on top.
- Garnish with sliced bananas just before serving.
Equipment
2Pcs Heart Shape Cake Pans, Aluminum Heart Cake Mold, Reusable 10 inch
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Kids Chill Leak-Proof Lunch Box – Included Reusable Ice Pack Keeps Food Cold
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- Use ripe bananas for the filling to ensure maximum flavor and sweetness.
- To prevent cracks in the cheesecake, bake it in a water bath.
- For the topping, use freshly whipped cream instead of store-bought for a fluffier texture.
- Chill the cheesecake overnight for the best flavor and texture.
