Banana Pudding Crunch Cheesecake

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Take a moment for this Crunchy Banana Cheesecake delight! ๐ŸŒ๐Ÿฐ๐ŸคŽ๐Ÿฏ Who could resist?

Ingredients for the Crust:

1 cup graham cracker crumbs
1/2 cup roasted peanuts, finely chopped
1/2 cup walnuts, finely chopped
1/3 cup granulated sugar
1/2 cup unsalted butter, melted

Ingredients for the Cheesecake:

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 tsp vanilla extract
A pinch of salt
1/2 cup crushed graham crackers for crunch

For the Topping:

Sliced bananas, for garnish
Additional crushed graham crackers
Chopped peanuts, for garnish


Preheat your oven to 350ยฐF (175ยฐC).
For the crust, mix graham cracker crumbs, peanuts, walnuts, sugar, and melted butter until well combined. Press into the bottom of a 9-inch springform pan and set aside.
In a large bowl, beat the cream cheese until smooth. Add sugar and continue beating.
Beat in the eggs one at a time, ensuring they are well incorporated.
Mix in the mashed bananas, banana pudding mix, vanilla extract, and a pinch of salt until the mixture is smooth.
Fold in the crushed graham crackers for that extra crunch.
Pour the filling over the crust and smooth the top with a spatula.
Bake for about 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 for at least 4 hours, preferably overnight.
Before serving, garnish with banana slices, additional crunch, and chopped peanuts.

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