Description
A delightful Strawberry Banana Cheesecake that combines creamy and fruity flavors for an unforgettable dessert experience.
Ingredients
Scale
- 4 ounces fresh strawberries, washed, hulled, and sliced
- 2 tablespoons granulated sugar (for strawberry sauce)
- 1 1/2 cups crushed vanilla wafer cookies (about 45 wafers)
- 2 tablespoons granulated sugar (for crust)
- 1/3 cup unsalted butter, melted
- 2 packages cream cheese, softened (8 ounces each)
- 1/2 cup granulated sugar (for filling)
- 1/2 package instant banana cream pudding mix (about 1/3 cup)
- 1 medium ripe banana, mashed (about 1/2 cup)
- 1/4 cup sour cream, room temperature
- 1 teaspoon vanilla extract
- 3 medium eggs, room temperature
- Whipped cream
- Fresh strawberries, sliced
- Sliced bananas
Instructions
- Prepare the Strawberry Sauce: In a medium saucepan over medium heat, combine the sliced strawberries and 2 tablespoons of sugar. Cook for about 2-3 minutes, or until the strawberries soften and syrup forms. Let them cool, then puree until smooth.
- Preheat the Oven: Set your oven to 350°F (175°C) and line a 7-inch springform pan with parchment paper.
- Make the Crust: In a bowl, mix the crushed vanilla wafers with 2 tablespoons of sugar and the melted butter until combined. Press this mixture firmly into the bottom of the springform pan.
- Wrap the Pan: To prevent water from seeping in while baking, wrap the bottom of the pan with aluminum foil.
- Prepare the Filling: In a stand mixer, beat the softened cream cheese until smooth. Add 1/2 cup of sugar and the banana pudding mix, mixing until well combined.
- Add the Good Stuff: Stir in the mashed banana, sour cream, and vanilla extract. With the mixer on low speed, add the eggs one at a time, ensuring each is incorporated before adding the next.
- Layer It Up: Pour the cheesecake filling onto the prepared crust. Swirl in half of the cooled strawberry mixture.
- Bathe the Cheesecake: Place the springform pan inside a larger roasting pan, then add hot water to the roasting pan, ensuring it reaches halfway up the sides of the springform pan.
- Bake: Bake for 65-70 minutes, or until the top turns a light golden brown and the edges are set while the center still has a slight jiggle.
- Chill Out: Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours (or overnight for the best flavor!).
- Serve: Top with whipped cream, the remaining strawberry sauce, and garnish with fresh strawberries and sliced bananas before serving.
Notes
Using ripe and fresh strawberries and bananas elevates the flavor of your cheesecake. Ensure your butter is melted but not hot to avoid cooking the crust. For best texture, let your cream cheese come to room temperature before mixing.
- Prep Time: 20 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg