Description
Creamy banana pudding strawberry cheesecake blends southern comfort with elegant dessert craft. Rich layers of sweet strawberries and silky cheesecake promise delightful indulgence that will satisfy your most discerning dessert cravings.
Ingredients
Scale
Main Ingredients:
- 24 ounces (680 grams) cream cheese, softened
- 3 large eggs
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 pound (454 grams) fresh strawberries, hulled and sliced
Crust Ingredients:
- 1.5 cups vanilla wafer crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
Filling and Topping Ingredients:
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 package (3.4 ounces/96 grams) instant banana pudding mix
- 2 cups cold milk
- 1/4 cup granulated sugar
- 1 tablespoon lemon juice
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
- Craft the foundation by combining crushed vanilla wafer crumbs with sugar and melted butter. Press the mixture firmly into a 9-inch springform pan, then bake at 325F (163C) for 10 minutes until set. Allow the crust to cool completely.
- Create the creamy filling by whipping softened cream cheese and sugar until silky smooth. Incorporate eggs individually, ensuring thorough blending after each addition. Fold in vanilla extract, mashed ripe bananas, and sour cream until well integrated.
- Pour the luscious filling over the cooled crust, spreading evenly. Bake for 60-70 minutes at 325F until the center is slightly jiggly but set.
- Remove from oven and allow the cheesecake to cool to room temperature. Refrigerate for minimum 4 hours to ensure complete chilling and structural integrity.
- Prepare the banana pudding layer by whisking instant pudding mix with cold milk until achieving a thick, creamy consistency. Spread the pudding evenly across the chilled cheesecake surface.
- Develop the strawberry topping by simmering sliced strawberries, sugar, and lemon juice in a saucepan over medium heat until softened. Combine cornstarch with water, then integrate into the strawberry mixture to create a glossy, thickened sauce.
- Once the strawberry sauce cools, carefully spread it over the pudding layer, creating a vibrant and glossy finish.
- Return the completed cheesecake to the refrigerator for one additional hour to set completely. Slice and serve chilled for a decadent dessert experience.
Notes
- Swap vanilla wafers with gluten-free cookies for a celiac-friendly crust, ensuring everyone can enjoy this delightful dessert.
- Use ripe, spotty bananas for maximum sweetness and deeper flavor in the cheesecake filling, creating a more intense banana experience.
- Prevent cheesecake cracking by placing a water bath underneath during baking, which helps maintain even temperature and creates a silky smooth texture.
- Make the strawberry topping less sweet by using fresh, slightly tart strawberries and adjusting sugar levels to balance the richness of the cheesecake.
- Prep Time: 30 minutes
- Cook Time: 1 hour 20 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 362
- Sugar: 32 g
- Sodium: 174 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 86 mg