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. Click through to explore the full recipe and impress everyone at your next gathering with this mouthwatering treat!

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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!