Banana Pudding Crunch Cheesecake

Indulge in a delightful twist on a classic favorite with this Delicious Banana Pudding Crunch Cheesecake recipe! Creamy cheesecake meets sweet bananas and crunchy caramel popcorn for a dessert that's sure to wow your guests. With easy-to-follow steps and simple ingredients, you'll have this showstopper ready in no time.

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Ingredients

1 ½ cups crushed vanilla wafers

½ cup unsalted butter, melted

2 cups cream cheese, softened

1 cup granulated sugar

1 cup sour cream

4 large eggs

1 teaspoon vanilla extract

3 ripe bananas, sliced

1 cup banana pudding mix (instant)

2 cups milk

1 cup whipped cream (store-bought or homemade)

½ cup crushed caramel popcorn (for topping)

Instructions

Preheat the Oven: Preheat your oven to 325°F (160°C).

Prepare the Crust: In a medium bowl, combine the crushed vanilla wafers and melted butter. Mix until the crumbs are well coated with butter. Press this mixture firmly into the bottom of a 9-inch springform pan to form the crust. Bake for 10 minutes, then remove and let cool.

Make the Cheesecake Batter: In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the sugar and continue to mix until well combined.

Add Remaining Ingredients: Add the sour cream, eggs (one at a time), and vanilla extract to the cream cheese mixture. Mix until everything is thoroughly combined and smooth.

Incorporate Bananas: Gently fold in the sliced bananas into the cheesecake batter.

Prepare the Pudding Layer: In another bowl, whisk together the banana pudding mix and milk until it thickens. Set aside.

Layer the Cheesecake: Pour half of the cheesecake batter into the cooled crust. Add a layer of the banana pudding mixture over the batter, spreading it evenly. Follow with the remaining cheesecake batter, smoothing it out on top.

Bake: Bake in the preheated oven for 50-60 minutes, or until the center is set and a slight jiggle remains. Turn off the oven and crack open the door, letting the cheesecake cool in the oven for about an hour to prevent cracking.

Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for another hour. Once cooled, refrigerate for at least 4 hours or overnight for best results.

Prepare the Topping: Before serving, spread whipped cream over the top of the cheesecake and sprinkle with crushed caramel popcorn for a delightful crunch.

Prep Time: 30 minutes | Total Time: 6 hours (including chilling time) | Servings: 10-12

- Presentation Tips: Serve slices of cheesecake on dessert plates, garnished with additional banana slices and a drizzle of caramel sauce. Enjoy the contrast of the creamy cheesecake with the crunchy popcorn for an irresistible treat!