Description
This easy banana pudding crunch cheesecake combines creamy cheesecake with the flavors of banana pudding and a crunchy topping for a delightful dessert.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup unsalted butter, melted
- 4 ripe bananas, sliced
- 2 packages (8 oz each) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 cups whipped topping
- 1 cup vanilla wafer crumbs for topping
Instructions
- Preheat oven to 350°F (175°C).
- In a medium bowl, mix graham cracker crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
- Bake for 10 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add vanilla extract and mix well.
- Fold in sliced bananas and whipped topping.
- Pour the mixture over the cooled crust and smooth the top.
- Sprinkle vanilla wafer crumbs on top.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
For a crunchier topping, toast the vanilla wafer crumbs before sprinkling.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 30g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 5g