Banana Pudding Crunch Cheesecake

Preparing the Crust:
1. Preheat your oven to 350°F (175°C).
2. Mix graham cracker crumbs, peanuts, walnuts, sugar, and melted butter until well combined. This creates the base for our cheesecake, adding a unique texture and nutty flavor.
3. Press the mixture into the bottom of a 9-inch springform pan and set it aside.
Making the Cheesecake Mixture:
1. In a large bowl, beat the cream cheese until smooth. Gradually add granulated sugar and continue beating until the mixture is creamy.
2. Incorporate the eggs one at a time, ensuring each is well mixed into the batter.
3. Stir in the mashed bananas, dry banana pudding mix, vanilla extract, and a pinch of salt until the mixture is smooth.
4. For that delightful crunch, gently fold in the crushed graham crackers.
5. Pour the filling over the crust and smooth the top with a spatula.
Baking and Cooling:
1. Bake the cheesecake for about 55-60 minutes or until the center is just set and the top appears slightly golden. This ensures the perfect texture—firm yet creamy.
2. To prevent cracking, turn off the oven, crack the door open, and let the cheesecake cool gradually for 1 hour in the oven. This gradual cooling process helps avoid sudden temperature changes.
3. After cooling in the oven, refrigerate the cheesecake for at least 4 hours, preferably overnight, to set properly.
Garnishing and Serving:
1. Just before serving, garnish the cheesecake with fresh banana slices, additional crushed graham crackers, and chopped peanuts. This not only enhances the flavor but also adds to the visual appeal of the dessert. Enjoy!