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- 1 ½ cups graham cracker crumbs - ½ cup unsalted butter, melted - 1 cup powdered sugar - 16 oz cream cheese, softened - 1 cup heavy whipping cream

Banana Pudding Crunch Cheesecake

Indulge in a delightful treat with this Banana Pudding Crunch Cheesecake that combines the best of both worlds! This creamy, crunchy dessert is perfect for any occasion and easy to make. Discover the step-by-step instructions, essential tips, and variations to customize your cheesecake. Say goodbye to boring desserts and learn how to create this irresistible delight. Click through to explore the full recipe and impress your guests today!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 cup powdered sugar

16 oz cream cheese, softened

1 cup heavy whipping cream

1 cup ripe bananas, mashed (about 2 medium bananas)

1 teaspoon vanilla extract

1 tablespoon lemon juice

1 cup mini marshmallows

1 cup banana chips, crushed

1 tablespoon banana pudding powder

Fresh banana slices for garnish (optional)

Instructions
 

Prepare the Crust: In a medium bowl, combine the graham cracker crumbs and melted butter. Mix until the crumbs are evenly coated. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake at 350°F (175°C) for 10 minutes, then allow it to cool.

    Make the Cream Cheese Mixture: In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Gradually add the powdered sugar, mixing until fully combined.

      Add the Bananas and Flavor: Stir in the mashed bananas, vanilla extract, and lemon juice with a spatula. Mix until the bananas are well incorporated into the cream cheese.

        Whip the Cream: In another bowl, whip the heavy whipping cream until soft peaks form. Then, gently fold the whipped cream into the banana cream cheese mixture until smooth and fluffy.

          Incorporate the Crunch: Fold in the mini marshmallows, crushed banana chips, and the banana pudding powder into the creamy mixture. This adds texture and flavor to your cheesecake.

            Assemble the Cheesecake: Pour the banana cream cheese mixture over the cooled graham cracker crust, spreading it evenly with a spatula. Smooth the top and cover it with plastic wrap.

              Chill the Cheesecake: Refrigerate for at least 4 hours or overnight to let it set properly.

                Serve: Once set, release the springform pan and carefully slice the cheesecake. Garnish with fresh banana slices on top right before serving.

                  - Prep Time: 30 minutes | Total Time: 4 hours 30 minutes (including chilling) | Servings: 10-12 portions