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To make your Banana Pudding Crunch Cheesecake, gather these items:

Banana Pudding Crunch Cheesecake

Indulge in the ultimate dessert experience with this Banana Pudding Crunch Cheesecake! Combining creamy banana flavors with a delightful crunch, this recipe is easy to follow and perfect for any skill level. Impress your guests with layers of fresh bananas, smooth cheesecake, and a crispy topping. Click through to explore the full recipe and discover tips for a flawless bake that will leave everyone craving more!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup granulated sugar, divided

2 (8 oz) packages of cream cheese, softened

2 large eggs

1 tsp vanilla extract

1 cup sour cream

3 ripe bananas, mashed

1 teaspoon banana extract

1 cup whipped cream (for topping)

1 cup crushed vanilla wafers (for crunch)

Sliced bananas and crushed walnuts (for garnish)

Instructions
 

Preheat your oven to 325°F (163°C).

    In a medium bowl, combine the graham cracker crumbs, melted butter, and ¼ cup of sugar; mix until the mixture resembles wet sand.

      Press the graham cracker mixture evenly into the bottom of a 9-inch springform pan to form the crust. Bake it in the preheated oven for about 10 minutes. Once done, remove from the oven and let cool.

        In a large mixing bowl, beat together the softened cream cheese and the remaining ¾ cup sugar until smooth and creamy.

          Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until well combined.

            Gently fold in the mashed bananas and banana extract into the cream cheese mixture until fully incorporated.

              Pour the cheesecake filling over the cooled crust, spreading it evenly.

                Bake it in the oven for about 55-60 minutes, or until the center is set but slightly jiggly. Turn off the oven and let the cheesecake sit inside for 1 hour to cool slowly.

                  Remove the cheesecake from the oven and cool it completely at room temperature. Then, refrigerate for at least 4 hours or overnight for the best texture.

                    Once chilled, spread whipped cream over the top of the cheesecake. Sprinkle the crushed vanilla wafers evenly on top for a crunchy finish.

                      Garnish with sliced bananas and a sprinkle of crushed walnuts for an extra touch.

                        Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 12