Categories: Cheesecake

banana pudding crunch cheesecake recipe

The Ultimate Banana Pudding Crunch Cheesecake Recipe: A Delicious Twist on a Classic

Banana pudding has long been a beloved dessert, and when combined with the richness of cheesecake, it’s a match made in heaven. In this post, we’ll dive into the world of banana pudding crunch cheesecakes, exploring the perfect blend of textures and flavors. This recipe is sure to become a new favorite among both banana and cheesecake enthusiasts. With its creamy filling, crunchy topping, and graham cracker crust, this dessert is a game-changer. Let’s get started!

Banana Pudding Crunch Cheesecake Ingredients:

For this recipe, you’ll need the following ingredients:

- 1 1/2 cups graham cracker crumbs (120g)

- 1/4 cup granulated sugar (50g)

- 1/2 cup unsalted butter, melted (115g)

- 2 pounds cream cheese, softened (900g)

- 1/2 cup granulated sugar (100g)

- 4 large eggs, separated (240g)

- 1 teaspoon vanilla extract

- 1 cup heavy cream (240ml)

- 1/2 cup chopped pecans (60g)

- 2 ripe bananas, sliced (120g)

Banana Pudding Crunch Cheesecake Step-by-Step Guide

1. Preheat your oven to 350°F (180°C). Grease a 9-inch (23cm) springform pan and set it aside.

1. In a medium bowl, mix the graham cracker crumbs, sugar, and melted butter until well combined. Press the mixture into the prepared pan, spreading it evenly to form the crust.

1. Bake the crust for 10-12 minutes, or until lightly browned. Let it cool completely.

1. In a large mixing bowl, beat the cream cheese until smooth. Add the granulated sugar and beat until combined.

1. Beat in the eggs, one at a time, followed by the vanilla extract.

1. In a separate bowl, whisk together the heavy cream and sliced bananas. Fold this mixture into the cream cheese mixture until well combined.

1. Pour the cheesecake batter into the prepared pan over the cooled crust.

1. Bake for 50-60 minutes or until the edges are set and the center is slightly jiggly. Let it cool in the pan for 1 hour, then run a knife around the edges to release the cheesecake. Let it cool completely on a wire rack.

Variations of Banana Pudding Crunch Cheesecake Recipe

1. Chocolate Banana Pudding Crunch Cheesecake: Replace the granulated sugar with brown sugar and add 1/2 cup (60g) of cocoa powder to the cheesecake batter.

1. Peanut Butter Banana Pudding Crunch Cheesecake: Add 2 tablespoons (30g) of creamy peanut butter to the cheesecake batter and sprinkle 1/4 cup (30g) of chopped peanuts on top of the cheesecake before baking.

1. Caramel Banana Pudding Crunch Cheesecake: Drizzle 1/4 cup (60ml) of caramel sauce over the cheesecake after it cools, allowing the sauce to set before serving.

Common Mistakes to Avoid

- Overmixing the cheesecake batter: Beat the batter just until the ingredients are combined, as overmixing can lead to a dense cheesecake.

- Not adjusting the baking time: Keep an eye on the cheesecake while it bakes, as the baking time may vary depending on your oven and the desired level of doneness.

- Not cooling the cheesecake slowly: Allow the cheesecake to cool in the pan for at least 1 hour to prevent cracking.

Storing and Freezing Banana Pudding Crunch Cheesecake Recipe

- Cool completely before storing: Let the cheesecake cool completely on a wire rack before storing it in an airtight container at room temperature.

- Freeze for up to 2 months: Wrap the cooled cheesecake in plastic wrap and then aluminum foil, and place it in a freezer-safe bag. Thaw at room temperature or in the refrigerator overnight before serving.

Nutritional Information (per serving)

- Calories: 320

- Fats: 22g

- Carbohydrates: 30g

- Protein: 10g

Banana Pudding Crunch Cheesecake Recipe FAQs

- Q: Can I use other types of nuts?
  A: Yes, you can replace the chopped pecans with other nuts, such as walnuts or hazelnuts.

- Q: Can I make this recipe in a mini cheesecake pan?
  A: Yes, simply adjust the baking time to 25-30 minutes, or until the center is set.

- Q: Can I substitute the heavy cream with almond milk or another non-dairy milk?
  A: No, the heavy cream adds a richness and creaminess that is integral to the recipe. You can try substituting it with a dairy-free creamer or a non-dairy milk, but the result may be different.

Conclusion:

In conclusion, this banana pudding crunch cheesecake recipe is a game-changer for those who love classic cheesecakes and banana pudding. With its crunchy pecan topping and creamy banana pudding, it’s a dessert that’s sure to impress. Try this recipe and share your results, and get ready to indulge in a world of creamy, crunchy, and utterly delicious banana pudding crunch cheesecake goodness!