Banana Pudding Crunch Cheesecake
Ingredients:
– **For the Crust:**
– 1 1/2 cups graham cracker crumbs
– 1/4 cup granulated sugar
– 1/2 cup unsalted butter, melted
– **For the Cheesecake Filling:**
– 4 (8-ounce) packages cream cheese, softened
– 1 cup granulated sugar
– 1 cup sour cream
– 1 teaspoon vanilla extract
– 4 large eggs
– 1 cup banana pudding mix (instant)
– 2 ripe bananas, mashed
– **For the Crunch Topping:**
– 1 cup crushed vanilla wafer cookies
– 1/4 cup chopped pecans
– 1/4 cup granulated sugar
– 2 tablespoons unsalted butter, melted
Directions:
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
2. In a medium bowl, combine graham cracker crumbs, granulated sugar, and melted butter. Press the mixture into the bottom of the prepared pan to form the crust.
3. In a large bowl, beat the cream cheese until smooth. Add granulated sugar and continue to beat until light and fluffy.
4. Mix in the sour cream and vanilla extract until well combined.
5. Add eggs one at a time, beating well after each addition. Stir in banana pudding mix and mashed bananas until fully incorporated.
6. Pour the cheesecake filling over the prepared crust in the springform pan. Smooth the top with a spatula.
7. Bake for 55-60 minutes, or until the center is set and the edges are slightly golden. Turn off the oven and let the cheesecake cool with the door slightly ajar for 1 hour.
8. Remove the cheesecake from the oven and refrigerate for at least 4 hours or overnight.
9. For the crunch topping, mix crushed vanilla wafer cookies, chopped pecans, granulated sugar, and melted butter in a bowl.
10. Before serving, sprinkle the crunch topping evenly over the cheesecake.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes | Kcal: 420 kcal per serving | Servings: 12 servings
