Banana Pudding Crunch Cheesecake
This Banana Pudding Crunch Cheesecake combines the rich creaminess of cheesecake with the delightful flavors of banana pudding and a crunchy crust made from nuts and graham crackers. It’s a perfect dessert for any occasion, offering a unique twist on traditional cheesecake that will impress your guests.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 80 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 1/2 cup roasted peanuts, finely chopped
- 1/2 cup walnuts, finely chopped
- 1 cup graham cracker crumbs
- 1/3 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 3 large eggs
- 3/4 cup granulated sugar
- 1/2 cup crushed graham crackers for crunch
- 1/2 cup banana pudding mix (dry)
- 1 tsp vanilla extract
- 3 (8 oz) packages cream cheese, softened
- 2 ripe bananas, mashed
- A pinch of salt
- Sliced bananas, for garnish
- Additional crushed graham crackers
- Chopped peanuts, for garnish
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the graham cracker crumbs, chopped peanuts, chopped walnuts, and granulated sugar. Stir in the melted butter until the mixture is well combined. Press this mixture into the bottom of a 9-inch springform pan and set aside.
- In a large mixing bowl, beat the softened cream cheese until smooth. Add the granulated sugar and continue to beat until fully incorporated.
- Beat in the eggs one at a time, ensuring each is well incorporated before adding the next.
- Mix in the mashed bananas, dry banana pudding mix, vanilla extract, and a pinch of salt until smooth and creamy.
- Gently fold in the crushed graham crackers for an extra crunch.
- Pour the cheesecake batter over the prepared crust, smoothing the top with a spatula. Bake in the preheated oven for 55-60 minutes or until the center is just set and the top appears slightly golden.
- Turn off the oven, crack the door open, and allow the cheesecake to cool gradually for 1 hour to prevent cracking.
- Once cooled, refrigerate the cheesecake for at least 4 hours, preferably overnight.
- Before serving, garnish with sliced bananas, additional crushed graham crackers, and chopped peanuts.
Nutrition
- Calories: 500
- Sugar: 20g
- Sodium: 400mg
- Fat: 35g
- Saturated Fat: 18g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 10g
- Cholesterol: 90mg