A Creamy Delight That Will Steal Your Heart
Have you ever tasted a dessert that feels like a warm hug on a chilly day? The Banana Pudding Crunch Cheesecake does just that! Creamy, flavorful, and drool-worthy, this decadent dessert combines the beloved flavors of banana pudding with the satisfying crunch of a cheesecake. What can be better?
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/2 cup unsalted butter melted
- 1 cup banana pudding mix
- 2 cups milk
- 8 oz cream cheese softened
- 1 cup powdered sugar
- 1 cup whipped cream
- 1 cup sliced bananas
- 1/2 cup chopped nuts optional
Instructions
- Preheat the Oven: Start by preheating your oven to 350°F (175°C) to get things heated up for the crust.
- Prepare the Crust: In a large bowl, mix together the graham cracker crumbs and melted butter. Once combined, press the mixture into the bottom of a springform pan.
- Bake the Crust: Bake the crust for 10 minutes in the preheated oven, then let it cool completely on a wire rack.
- Make the Banana Pudding: In a separate mixing bowl, combine the banana pudding mix with milk, whisking until it thickens.
- Cream Cheese Mixture: In another bowl, beat the softened cream cheese with powdered sugar until smooth. Gently fold in the whipped cream until well combined.
- Combine Mixtures: Pour the banana pudding into the cream cheese mixture, folding it gently until everything is well incorporated.
- Assemble the Layers: Layer the sliced bananas evenly over the cooled crust, and then pour the banana pudding mixture on top, spreading it evenly.
- Top It Off: Optionally, sprinkle chopped nuts over the top for that desired crunch factor!
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight for the best results.
- Serve and Enjoy: Once set, slice and serve your Banana Pudding Crunch Cheesecake, and enjoy every creamy, crunchy bite!