Description
This Banana Pudding Crunch Cheesecake combines creamy, smooth cheesecake with the delightful crunch of graham crackers, roasted peanuts, and walnuts. Infused with ripe bananas and banana pudding mix, this dessert offers a unique twist on classic cheesecake with rich flavors and varied textures, perfect for any occasion.
Ingredients
Scale
Crust Ingredients
- 1 cup graham cracker crumbs
- 1/2 cup finely chopped roasted peanuts
- 1/2 cup finely chopped walnuts
- 1/3 cup granulated sugar
- 1/2 cup melted unsalted butter
Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 2 ripe bananas, mashed
- 1/2 cup dry banana pudding mix
- 1 tsp vanilla extract
- A pinch of salt
Toppings and Garnish
- 1/2 cup crushed graham crackers
- Sliced bananas, for garnish
- Additional crushed graham crackers, for garnish
- Chopped peanuts, for garnish
Instructions
- Preheat Oven and Prepare Crust: Preheat your oven to 325°F (163°C). In a bowl, combine the graham cracker crumbs, finely chopped roasted peanuts, walnuts, 1/3 cup sugar, and melted unsalted butter. Mix until the ingredients are thoroughly combined and the mixture is slightly moist. Press this crust mixture evenly into the bottom of a springform pan to form the base.
- Mix Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese with 3/4 cup sugar until smooth and creamy. Add the eggs one at a time, blending well after each addition. Then fold in the mashed bananas, dry banana pudding mix, vanilla extract, and a pinch of salt. Continue mixing until the filling is smooth and uniform.
- Assemble and Bake: Pour the cheesecake filling over the prepared crust in the springform pan and smooth the top with a spatula. Sprinkle the 1/2 cup crushed graham crackers evenly over the top for added crunch. Bake in the preheated oven for approximately 60 to 70 minutes or until the cheesecake is set around the edges but slightly jiggly in the center.
- Cool and Garnish: Once baked, turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour to cool gradually, which helps prevent cracking. Then, refrigerate for at least 3 hours or overnight to fully set. Before serving, garnish the top with fresh sliced bananas, additional crushed graham crackers, and chopped peanuts for extra texture and flavor.
Notes
- Ensure cream cheese is softened to room temperature for a smooth batter.
- Gradual cooling after baking is important to avoid cracks in the cheesecake.
- Use ripe bananas for maximum flavor and natural sweetness.
- For best results, chill cheesecake overnight before serving.
- You can swap walnuts for pecans if preferred.
