Description
This Banana Pudding Crunch Cheesecake combines creamy, smooth cheesecake with the nostalgic flavors of banana pudding and crunchy layers of graham crackers and nuts. The rich cream cheese filling mingles with ripe mashed bananas and dry banana pudding mix to create a luscious, banana-infused dessert. A crunchy crust made from graham cracker crumbs, roasted peanuts, walnuts, sugar, and butter complements the creamy texture, while fresh banana slices and additional crushed nuts add a fresh and crunchy garnish. Perfect for dessert lovers seeking a unique twist on classic cheesecake.
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 and prepare crust: Preheat your oven to 325°F (163°C). In a mixing bowl, combine graham cracker crumbs, finely chopped roasted peanuts, finely chopped walnuts, granulated sugar, and melted unsalted butter. Mix thoroughly until the mixture resembles wet sand. Press this mixture evenly into the bottom of a 9-inch springform pan to form the crust layer.
- Make the cheesecake filling: In a large bowl, beat the softened cream cheese and 3/4 cup granulated sugar together until smooth and creamy. Add the eggs one at a time, beating well after each addition. Stir in mashed ripe bananas, dry banana pudding mix, vanilla extract, and a pinch of salt. Finally, fold in the 1/2 cup crushed graham crackers gently to maintain some texture.
- Assemble and bake: Pour the cheesecake filling over the prepared crust in the springform pan, spreading evenly. Place the pan in the preheated oven and bake for approximately 50 to 60 minutes, or until the edges are set and the center is slightly jiggly but not liquid. Once baked, turn off the oven, slightly crack the door, and let the cheesecake cool gradually inside for about an hour to prevent cracking.
- Chill the cheesecake: After cooling in the oven, remove the cheesecake and let it come to room temperature. Then cover and refrigerate it for at least 4 hours, preferably overnight, to allow it to fully set and develop flavor.
- Garnish and serve: Before serving, remove the sides of the springform pan. Garnish the cheesecake with fresh sliced bananas, additional crushed graham crackers, and chopped peanuts on top for added crunch and presentation. Slice and enjoy your Banana Pudding Crunch Cheesecake!
Notes
- Make sure the cream cheese is fully softened to prevent lumps in your cheesecake batter.
- Allow the cheesecake to cool gradually in the oven to avoid cracks on the surface.
- Refrigerate the cheesecake for several hours or overnight for best texture and flavor.
- Use ripe bananas for maximum flavor and sweetness.
- You can substitute walnuts with pecans if preferred.
- Ensure to crush the graham crackers finely for a smooth texture in the crust and the filling.
