📁 last Posts

Banana Pudding Crunch Cheesecake

Indulge in the Ultimate Baking Delight: Banana Crunch Cheesecake

Welcome to a Sunday filled with the sweet aroma of baking and the promise of a delightful treat to end your week on a high note. Embrace the joy of creating something truly special with our Banana Crunch Cheesecake recipe. This isn't just any cheesecake; it's a culinary adventure that combines the creamy richness of cheesecake with the irresistible crunch of banana pudding, all crowned with a glorious topping of roasted caramelized nuts.


Why Choose Banana Crunch Cheesecake?

Our Banana Crunch Cheesecake stands out with its unique texture and flavor profile. It's a perfect balance of sweetness and texture, ensuring every bite is a memorable experience. Whether you're a seasoned baker or trying your hand at cheesecake for the first time, this recipe is designed to guide you to perfection.


Ingredients

Crust:

  - 1 1/2 cups graham cracker crumbs

  - 1/4 cup crushed nuts (choose your favorite)

  - 1/4 cup brown sugar

  - 1/2 cup melted butter

Filling:

  - 3 ripe bananas, sliced

  - 2 handfuls vanilla wafers (mini wafers recommended)

  - 1 package instant banana pudding mix

  - 1 cup milk

  - 3 packs (8oz each) cream cheese

  - 1 cup sugar

  - 1/4 cup heavy whipping cream

  - 1 tsp vanilla extract

  - 3 eggs

Topping:

  - 1 cup chopped nuts

  - 1/2 cup caramel sauce


Preparation Steps

1. Preheat and Prep: Begin by preheating your oven to 350°F (175°C). 


2. Create the Crust: Combine graham cracker crumbs, brown sugar, crushed nuts, and melted butter. Press the mixture into the bottom of a springform pan to form the crust.


3. Layer the Bananas: Arrange the sliced bananas neatly over the crust.


4. Pudding Layer: Mix the banana pudding as per the package instructions with milk and pour it over the banana layer. Add a layer of vanilla wafers on top.


5. Cheesecake Mixture: In a separate bowl, beat the cream cheese with sugar and vanilla extract until smooth. Incorporate the heavy whipping cream, then add eggs one at a time, mixing well after each addition.


6. Assemble: Gently pour the cheesecake mixture over the pudding layer.


7. Bake: Place the pan in the oven and bake for 50-60 minutes. The cheesecake is ready when the center is set and no longer jiggly.


8. Cool and Decorate: Allow the cheesecake to cool completely. Toast the chopped nuts until golden brown and drizzle caramel sauce over the cheesecake, followed by a sprinkle of toasted nuts.


9. Chill: Refrigerate the cheesecake for at least 4 hours before serving.


Tips

- For a nuttier topping, try crushed golden Oreos.

- If heavy whipping cream is unavailable, substitute with 1/2 cup sour cream.

- For a denser cheesecake, omit the heavy whipping cream.

- Combine sour cream and whipping cream for a fluffier texture.

- To avoid tearing the sides, release the cheesecake ring once cool but do not remove it until the cake is fully chilled.


Conclusion

The Banana Crunch Cheesecake is more than just a dessert; it's a celebration of flavors and textures that come together to create a masterpiece. So, gather your ingredients, and let's turn this Sunday into a day of baking bliss. Enjoy the process, and even more so, the delicious outcome!

Comments