Banana Pudding Crunch Cheesecake Recipe

Some desserts go beyond satisfying a sweet tooth. They tell a story. They carry tradition. They offer a taste of home even if you’re miles away from where the memory was made. Banana Pudding Crunch Cheesecake is one of those rare creations that manages to bridge two iconic dessert experiences into a single, showstopping bite.

Imagine the nostalgic creaminess of banana pudding—the kind served cold from a glass bowl at family reunions or summer picnics—combined with the rich, dense luxury of a perfectly baked cheesecake. Now layer in texture: a buttery, crunchy crust that crackles under your fork, crushed vanilla wafers, caramelized banana slices, and maybe even a golden, toasty crown of whipped topping. This isn’t just dessert. This is comfort and decadence fused into one.

Banana pudding has long been a staple in Southern kitchens. With its humble ingredients—sliced bananas, vanilla wafers, and creamy custard or pudding—it represents resourcefulness and simplicity, yet offers unmistakable charm. Cheesecake, on the other hand, often leans more decadent, associated with celebrations, elegance, and rich indulgence. Merging these two worlds might seem bold at first—but when done right, the result is nothing short of extraordinary.

Banana Pudding Crunch Cheesecake is the type of dessert that stops conversations at the table. It’s the kind of centerpiece that draws eyes before it even hits the plate, and the kind of flavor that makes people close their eyes after the first bite. It brings layers—literally and figuratively. Layers of texture, flavor, and emotion.

This recipe is more than just a combination of ingredients. It’s a journey in balance. The smoothness of banana cream meets the dense tang of cheesecake. The light sweetness of vanilla wafers plays off the depth of caramel notes. The freshness of banana contrasts the buttery crunch of the crust. Every component is intentional, and every step, though simple enough for a confident home baker, is crafted for maximum impact.

In this comprehensive guide, we’ll explore every detail of how to make this dessert from scratch—from selecting the right bananas to perfecting the no-crack cheesecake bake, to building a crunchy topping that stays crisp even after refrigeration. We’ll cover substitutions for dietary needs, storage tips, and variations for seasonal flair.

Whether you’re preparing a dessert for a holiday table, planning ahead for a weekend potluck, or simply craving something extraordinary on an ordinary day, this Banana Pudding Crunch Cheesecake is your answer.

So roll up your sleeves, gather your ingredients, and prepare to create a dessert that blends soul food nostalgia with patisserie-level delight. Let’s dive into the sweet, creamy, crunchy world of one of the most unforgettable cheesecake experiences you’ll ever make at home.

Part 1: Make the Crunch Crust Base

Ingredients:

• 2 cups crushed vanilla wafers (about 60–70 wafers)

• ¾ cup crushed cornflakes (adds that “crunch” layer)

• 2 tablespoons granulated sugar

• ½ teaspoon salt

• 10 tablespoons unsalted butter, melted

Instructions:

1. Preheat your oven
   Set your oven to 325°F (163°C). Place the oven rack in the middle position.

2. Prepare the pan
   Use a 9-inch springform pan. Lightly butter the bottom and sides. Cut a circle of parchment to fit the base, and line it for easier removal.

3. Crush the cookies and cereal
   In a food processor or by hand with a zip-top bag and rolling pin, crush vanilla wafers and cornflakes until finely ground but still a bit coarse—think graham cracker crust texture, but crunchier.

4. Combine with sugar and salt
   Pour the crumbs into a bowl, stir in the sugar and salt, then mix in the melted butter. Stir until everything is evenly moistened and resembles wet sand.

5. Press into the pan
   Pour the mixture into the springform pan. Use the bottom of a measuring cup or a glass to press the mixture evenly across the bottom and about 1 inch up the sides.

6. Par-bake the crust
   Bake for 10–12 minutes, just until it’s lightly golden and set. Remove from the oven and let cool while you prepare the filling.

Part 2: Prepare the Banana Cheesecake Filling

Ingredients:

• 3 large ripe bananas (about 1½ cups mashed)

• 24 oz (680g) cream cheese, room temperature

• 1 cup granulated sugar

• ¾ cup sour cream, room temperature

• 1 tablespoon lemon juice

• 1½ teaspoons vanilla extract

• 4 large eggs, room temperature

• 2 tablespoons all-purpose flour (helps with structure)

• ¼ teaspoon ground cinnamon (optional, but enhances banana flavor)

Instructions:

1. Mash the bananas
   In a bowl, mash ripe bananas until smooth. Stir in lemon juice (this prevents browning and keeps the flavor bright). Set aside.

2. Beat the cream cheese
   In a stand mixer or with a hand mixer, beat cream cheese on medium speed until completely smooth—about 3–4 minutes. Scrape down the bowl as needed.

3. Add sugar and flour
   Add granulated sugar and flour to the cream cheese. Mix until fully incorporated and silky. No lumps.

4. Add eggs one at a time
   Add eggs, one at a time, mixing on low speed and scraping between additions. Avoid overbeating—this can trap air and cause cracking.

5. Add sour cream, vanilla, and cinnamon
   Mix in sour cream, vanilla extract, and cinnamon until just blended.

6. Fold in mashed bananas
   Gently fold the banana mash into the cheesecake batter until evenly distributed.

7. Pour over the crust
   Pour the batter into your cooled crust and smooth the top with a spatula.

Part 3: Bake the Cheesecake

Instructions:

1. Prepare a water bath (bain-marie)
   Wrap the outside of your springform pan tightly with two layers of heavy-duty foil. Place it in a larger roasting pan. This prevents water from leaking into the cheesecake.

2. Boil water
   Boil about 4–5 cups of water. Carefully pour the hot water into the roasting pan, around the foil-wrapped cheesecake pan. You want the water to come halfway up the sides.

3. Bake slowly
   Place the pan in the oven and bake at 325°F (163°C) for 65–75 minutes. The edges should look set, but the center should still have a slight jiggle.

4. Turn off oven, cool gradually
   Turn off the oven, crack the door open slightly, and let the cheesecake sit for 1 hour. This helps prevent cracks by allowing it to cool slowly.

5. Remove and chill
   Carefully remove the cheesecake from the water bath and foil. Let it cool at room temperature for another 30 minutes. Then cover with foil and refrigerate for at least 6 hours or overnight.

Part 4: Make the Banana Pudding Topping

Ingredients:

• 1 box (3.4 oz) instant banana pudding mix

• 1¼ cups cold milk

• ½ cup heavy whipping cream

• 1 teaspoon vanilla extract

Instructions:

1. Whisk the pudding
   In a medium bowl, whisk the pudding mix and cold milk until thickened—about 2 minutes.

2. Add cream and vanilla
   Stir in heavy cream and vanilla. Whip gently until the mixture is light and mousse-like.

3. Chill before using
   Cover and chill for 15–20 minutes. This will help it set further and hold its shape when spread.

Part 5: Assemble the Cheesecake Layers

1. Spread pudding over cheesecake
   Once the cheesecake is fully chilled and firm, spread a thick layer of banana pudding over the top. Use a spatula to smooth it evenly to the edges.

2. Optional: Add a layer of sliced bananas
   If serving within a few hours, you can layer freshly sliced bananas over the pudding. Brush lightly with lemon juice to prevent browning.

Part 6: Add the Crunch Topping

Ingredients:

• 1 cup crushed vanilla wafers

• ½ cup toasted crushed cornflakes

• 2 tablespoons melted butter

• 1 tablespoon brown sugar

Instructions:

1. Toast the topping
   In a skillet over medium heat, melt the butter and add crushed vanilla wafers, cornflakes, and brown sugar. Stir until golden and fragrant—about 3–4 minutes.

2. Cool completely
   Let the crunch topping cool to room temperature. Sprinkle generously over the banana pudding layer.

Part 7: Final Chill and Garnish

1. Chill again briefly
   After assembling, return the cheesecake to the fridge for 30–60 minutes to allow layers to firm up.

2. Garnish (optional but beautiful)
   Pipe whipped cream around the edge. Top with banana slices, vanilla wafer halves, or caramel drizzle just before serving.

Part 8: Slice and Serve

1. Warm your knife
   Run a sharp knife under hot water and dry it before slicing. Clean between cuts for perfect presentation.

2. Serve chilled
   This cheesecake is best served cold. The banana flavor deepens after a full chill, and the textures are divine.