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To create a delicious Banana Pudding Crunch Cheesecake, gather these simple ingredients. This recipe combines sweet bananas, rich cream cheese, and crunchy toppings for a tasty treat everyone will love.

Banana Pudding Crunch Cheesecake

Satisfy your sweet cravings with this irresistible Banana Pudding Crunch Cheesecake! Combining creamy layers of banana and delicious vanilla pudding, topped with a crunchy finish, this dessert is a crowd-pleaser. Follow our simple step-by-step recipe to impress your family and friends with your baking prowess.Enjoy a slice of happiness!
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Ingredients
  

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

1 tablespoon sugar

2 (8 oz) packages cream cheese, softened

1 cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

2 ripe bananas, mashed

1 cup sour cream

1 package (3.4 oz) instant vanilla pudding mix

1 ½ cups milk

1 ½ cups whipped topping (like Cool Whip)

1 cup crushed vanilla wafer cookies

½ cup mini marshmallows (optional)

Sliced bananas and whipped topping for garnish

Instructions
 

Preheat the Oven: Preheat your oven to 325°F (163°C).

    Prepare the Crust: In a mixing bowl, combine the graham cracker crumbs, melted butter, and 1 tablespoon of sugar. Mix until the crumbs are evenly moistened. Press this mixture firmly into the bottom of a 9-inch springform pan to form an even layer.

      Bake the Crust: Bake the crust in the preheated oven for 10 minutes. Remove from oven and let it cool while you prepare the cheesecake filling.

        Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese and granulated sugar together until light and fluffy, about 3-4 minutes. Add the vanilla extract and mix well.

          Add Eggs and Bananas: One at a time, beat in the eggs, mixing well after each addition. Then add the mashed bananas and sour cream, mixing until just combined.

            Combine Pudding: In a separate bowl, whisk together the instant vanilla pudding mix and milk until it thickens, about 2 minutes. Gently fold this pudding mixture into the cheesecake batter until well combined.

              Assemble: Pour the cheesecake filling into the cooled crust. Tap the pan lightly on your countertop to release any air bubbles.

                Bake: Transfer the cheesecake to the oven and bake for 55-60 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door open, allowing the cheesecake to cool slowly for 1 hour.

                  Chill: After cooling, cover the cheesecake and refrigerate for at least 4 hours, preferably overnight.

                    Prepare the Crunch Topping: Before serving, in a bowl, mix the crushed vanilla wafers and mini marshmallows with the whipped topping. Spread this crunch topping evenly over the chilled cheesecake.

                      Garnish and Serve: Top with sliced bananas and dollops of whipped topping for an elegant finish. Slice and serve chilled.

                        Prep Time: 30 minutes | Total Time: 6 hours (includes chilling) | Servings: 10-12