Banana Pudding Crunch Cheesecake

You want a dessert that tastes like banana pudding and cheesecake had a crunchy love child, right? I made this Banana Pudding Crunch Cheesecake on a whim and my family attacked it like it owed them money. The star here is the ripe banana—it adds sweet, natural flavor and keeps the filling silky. You’ll get a buttery wafer crust, a creamy banana cheesecake layer, and a crunchy pecan-and-wafers topping that snaps with every bite. If you like mashups, check out my favorite caramel brownie cheesecake for more dessert inspiration.

Why You’ll Love This Recipe

• Flavor fusion: tastes like classic banana pudding meets rich cheesecake.
• Crunch factor: buttery wafers and pecans add texture so the dessert never gets boring.
• Make-ahead friendly: you can refrigerate it overnight—hello stress-free hosting.
• Uses pantry staples: most ingredients probably live in your pantry or fridge already.
• Customizable: swap nuts, go gluten-free, or add a caramel swirl if you feel adventurous.
• Crowd-pleaser: I served it at a potluck and walked away with an empty pan and zero regrets.

Ingredients You’ll Need

• 1 1/2 cups crushed vanilla wafers
• 1/4 cup granulated sugar
• 1/4 cup unsalted butter, melted
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 3 ripe bananas, mashed
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 cup sour cream
• 1/4 cup all-purpose flour
• 1 cup crushed vanilla wafers
• 1/4 cup chopped pecans
• 2 tbsp unsalted butter, melted

How to Make (Step-by-Step)

Ingredient

The ingredient list above gives you exact measurements so you don’t have to guess. I keep extra wafers and nuts on hand because I always underestimate how much crunch people want.

Method

Follow the numbered steps and keep the oven temperature steady. I promise the steps feel longer than they actually are—just don’t rush the chill time.

STEP 1

Preheat the oven to 325°F (160°C) and grease a 9-inch springform pan. I line the bottom with parchment for an easier release.

STEP 2

In a mixing bowl, combine the crushed vanilla wafers, 1/4 cup granulated sugar, and 1/4 cup melted butter. Press the mixture evenly into the bottom of the prepared pan to form the crust. Press firmly so the crust holds together after baking.

STEP 3

In another bowl, beat softened cream cheese and 1 cup granulated sugar until smooth. Beat just until creamy; overbeating can add air and cause cracks.

STEP 4

Add mashed bananas, eggs, vanilla, sour cream, and flour to the cream cheese mixture. Beat until creamy and well combined. The bananas give both flavor and moisture, so use ones with brown speckles for maximum sweetness.

STEP 5

Pour the filling over the crust in the springform pan, spreading it evenly. Tap the pan gently on the counter to release any big air bubbles.

STEP 6

For the topping, mix 1 cup crushed vanilla wafers, 1/4 cup chopped pecans, and 2 tbsp melted butter in a small bowl. Sprinkle the mixture evenly over the cheesecake filling to create that signature crunch.

STEP 7

Place the pan on a baking sheet to catch any drips, and bake for 55–60 minutes, or until the edges set and the center remains slightly jiggly. The cheesecake will finish its set while cooling.

STEP 8

Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour. This gradual cool-down helps prevent cracks and makes the texture creamier.

STEP 9

Remove from oven and let cool completely, then refrigerate for at least 4 hours or overnight. Yes, waiting feels like forever, but refrigeration makes slicing clean and the flavors meld.

STEP 10

Once chilled, carefully remove from the pan, slice, and serve. Garnish with extra banana slices, wafer crumbs, or a drizzle of caramel if you want to flirt with decadence.

Pro Tips for the Best Results

• Use room-temperature cream cheese so you avoid lumps in the filling.
• Mash bananas well for a smooth texture or leave small chunks if you want bites of banana.
• Don’t overmix the batter—stop when everything looks homogenous.
• Bake on a sheet to catch drips and make cleanup easier.
• Chill overnight for the cleanest slices and best flavor.
• To avoid cracks: cool slowly and don’t overbake. The center should wobble a little when you pull it out.
• FYI: roasted pecans add depth if you want a nuttier topping.

Fun Variations & Topping Ideas

Variations:

• Caramel swirl: fold in 1/3 cup warm caramel sauce into half the batter and create a marbled effect.
• Chocolate twist: add 1/2 cup mini chocolate chips to the filling or make a chocolate cookie crust.
• Gluten-free: swap wafer crumbs for gluten-free cookies or crushed GF pretzels for a salty contrast.
• No-nut option: skip pecans and double the wafer crunch for nut-free parties.

Toppings:

• Fresh banana slices and a light dusting of powdered sugar.
• Caramel drizzle or dulce de leche for richer sweetness.
• Toasted coconut for a tropical spin.
• Whipped cream and extra wafer crumbs for presentation.

Storing and Reheating

Store the cheesecake covered in the refrigerator for up to 4 days. I wrap the cake in plastic wrap or place it in an airtight container to keep it from smelling like leftover garlic (yes, that happens in my fridge). For longer storage, freeze slices individually on a tray, then transfer them to a freezer bag for up to 2 months.

To thaw, move slices to the refrigerator overnight. If you want a warm-ish slice, microwave one slice for 10–12 seconds—don’t get cocky or you’ll melt the whole thing. You can also let the fridge-thawed slice sit at room temperature for 20–30 minutes for a softer bite.

Leftover ideas

• Turn leftover slices into a boozy trifle with layers of custard and leftover wafers.
• Crumble a slice into yogurt for an instant dessert bowl.
• Make pancakes? Yes: fold crumbled cheesecake into pancake batter for a ridiculous weekend treat.
• Repurpose bits into parfaits or use them as a decadent topping for ice cream.
• If you enjoy muffin hybrids, try my take on cottage cheese banana muffins for a breakfast-friendly banana fix. (Don’t worry, I won’t judge if you make both.)

Frequently Asked Questions (FAQ)

What kind of bananas should I use?

Use ripe bananas with brown speckles. They taste sweeter and mash smoothly, which gives the filling more natural sweetness and better texture.

Can I make this without pecans?

Yes. Replace pecans with extra crushed wafers or toasted oats if someone brings nut phobia to the party.

Why did my cheesecake crack?

You likely cooled it too fast or overbaked it. I cool the cheesecake slowly in the oven and stop baking while the center still jiggles to prevent cracks.

Can I use low-fat cream cheese?

You can, but you’ll lose some richness and silkiness. I prefer full-fat cream cheese for a truly indulgent texture.

How do I slice clean pieces?

Use a hot, clean knife and wipe it between cuts. Warm the blade under hot water for a second, then dry it before slicing.

Conclusion

This Banana Pudding Crunch Cheesecake gives you bold banana flavor, creamy texture, and a satisfying crunch. It works for potlucks, special dinners, or whenever you need to impress with minimal drama. Try it once and stash the recipe; you’ll end up making it on repeat. For a slightly different take and extra inspiration, check out Banana Pudding Cheesecake – Live Well Bake Often. If you make this, drop a comment and a rating—I read every one and I promise to cheer you on (and possibly steal a slice).