Banana Pudding Crunch Cheesecake Recipe

This recipe combines the creamy delight of cheesecake with the classic flavors of banana pudding, all topped with a delightful crunch!


  • For the Crust:
    • 1 1/2 cups vanilla wafers, finely crushed
    • 1/2 cup chopped pecans
    • 1/4 cup butter, melted
  • For the Cheesecake Filling:
    • 3 (8 oz) packages cream cheese, softened
    • 3/4 cup granulated sugar
    • 3 large eggs
    • 2 ripe bananas, mashed
    • 1/2 cup banana pudding mix (dry)
    • 1 teaspoon vanilla extract
    • Pinch of salt
    • 1/2 cup crushed graham crackers (for added crunch)
  • For the Topping (Optional):
    • Sweetened whipped cream
    • Vanilla wafers, sliced bananas


  1. Prepare the crust: Preheat oven to 350°F (175°C). In a bowl, combine crushed vanilla wafers, chopped pecans, and melted butter. Press the mixture firmly into the bottom of a greased springform pan. Bake for 10 minutes. Let cool completely.
  2. Make the cheesecake filling: In a large bowl, cream together softened cream cheese and sugar until light and fluffy. Beat in eggs one at a time, then stir in mashed bananas, banana pudding mix, vanilla extract, and salt. Gently fold in crushed graham crackers.
  3. Assemble the cheesecake: Pour the cheesecake filling over the cooled crust. Bake for 50-60 minutes, or until the edges are set but the center still has a slight jiggle.
  4. Cool and chill: Let the cheesecake cool completely at room temperature, then cover and refrigerate for at least 8 hours, or overnight for best results.
  5. Serve: Top with whipped cream, sliced bananas, and additional vanilla wafer cookies for a delightful presentation (optional

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