Can I make this Banana Pudding Crunch Cheesecake without a springform pan?

Yes! You can use a regular 9-inch cake pan lined with parchment paper with extra hanging over the edges to help lift the cheesecake out after cooling. The presentation won't be as clean, but the taste will be identical.

Why did my cheesecake crack on top?

Cracking typically happens from overmixing (incorporating too much air), baking at too high a temperature, or cooling too quickly. Using a water bath and allowing the cheesecake to cool gradually in the oven helps prevent this issue.

Can I use banana extract instead of real bananas?

While extract can provide banana flavor, real bananas give this Banana Pudding Crunch Cheesecake its authentic texture and natural sweetness. If using extract, reduce to 1-2 teaspoons and consider adding 1/4 cup of additional sour cream for moisture.

How can I tell when my cheesecake is done baking?

The perfect cheesecake should have a slight jiggle in the center (about 2-3 inches) when gently shaken. The edges should be set and slightly puffed. Remember, it will continue to set as it cools.

Is there a dairy-free version of this recipe?

Yes! Substitute plant-based cream cheese, coconut cream instead of sour cream, and vegan butter in the crust. Use a vegan pudding mix and ensure your cookie crumbs are dairy-free as well.

Can I make mini versions of this Banana Pudding Crunch Cheesecake?

Absolutely! Use a muffin tin lined with paper liners and reduce the baking time to approximately 20-25 minutes. This creates perfect individual servings ideal for parties.

What can I use instead of banana pudding mix?

If unavailable, combine 1/4 cup cornstarch, 1/4 cup sugar, and 1 teaspoon banana extract or 1 tablespoon additional mashed banana. This homemade substitute works nearly as well as the packaged mix.

Banana Pudding Crunch Cheesecake Incredibly Easy Recipe

Description

This Banana Pudding Crunch Cheesecake recipe combines the nostalgic flavors of classic banana pudding with the luxurious texture of cheesecake and a delightful crunch. It’s incredibly easy to make, requiring no special equipment or advanced techniques.

Ingredients

Scale

Crust:
2 cups vanilla wafer cookies, crushed
1/4 cup granulated sugar
1/2 cup unsalted butter, melted
1/4 teaspoon cinnamon (optional)
Cheesecake Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs, at room temperature
1 teaspoon pure vanilla extract
1/2 cup sour cream
1 package (3.4 oz) instant banana pudding mix
2 medium ripe bananas, mashed
Crunchy Topping:
1 cup vanilla wafer cookies, roughly crushed
2 tablespoons unsalted butter, melted
1 tablespoon brown sugar
1/2 teaspoon cinnamon
Garnish:
1 fresh banana, sliced
1/2 cup whipped cream
Caramel sauce for drizzling (optional)
Additional crushed vanilla wafers

Instructions

Preheat oven to 325°F (165°C). Wrap a 9-inch springform pan with aluminum foil.
Combine crushed vanilla wafers, sugar, and cinnamon (if using) for the crust. Add melted butter and press into the bottom and up the sides of the pan. Bake for 10 minutes and let cool.
Beat softened cream cheese until smooth. Gradually add sugar, then eggs one at a time. Fold in vanilla extract, sour cream, banana pudding mix, and mashed bananas.
Pour filling into the cooled crust. Place the springform pan in a roasting pan and add hot water halfway up the sides.
Bake for 60-65 minutes. Turn off the oven, crack the door open, and cool in the oven for 1 hour.
While cooling, mix crushed vanilla wafers with melted butter, brown sugar, and cinnamon for the topping. Spread on a baking sheet and bake at 325°F for 8-10 minutes until golden. Let cool.
Remove cheesecake from oven and water bath. Refrigerate for at least 4 hours or overnight.
Before serving, remove springform ring, sprinkle crunchy topping, and garnish with banana slices, whipped cream, and caramel sauce.

Notes

For best results, ensure all refrigerated ingredients are at room temperature.
Use a water bath to ensure even baking and prevent cracks.
Cool the cheesecake gradually to prevent cracks.

Prep Time: 30 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/12 of cheesecake
Calories: 460
Sugar: 29g
Sodium: 320mg
Fat: 32g
Saturated Fat: 18g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 41g
Fiber: 1g
Protein: 7g
Cholesterol: 145mg

Keywords: Banana Pudding, Cheesecake, Crunch Topping, Dessert, Banana, Easy Cheesecake Recipe

Description

Ingredients

Crust:

Cheesecake Filling:

Crunchy Topping:

Garnish:

Instructions

Notes

Nutrition