Description
Sweet Southern charm meets creamy indulgence in this strawberry banana pudding cheesecake, blending classic comfort with elegant dessert magic. Silky layers of ripe fruit, velvety cream cheese, and nostalgic pudding create a delightful treat you’ll savor with pure delight.
Ingredients
Scale
Dairy and Base Ingredients:
- 2 blocks (8 ounces/226 grams) cream cheese, softened
- 1/2 cup granulated sugar
- 1/2 cup sour cream
- 1/2 cup heavy cream
- 2 large eggs
- 1/2 cup unsalted butter, melted
Fruit and Flavor Ingredients:
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup fresh strawberries, diced
- 1/4 cup lemon juice
- 1 teaspoon vanilla extract
Dry and Binding Ingredients:
- 2 cups crushed vanilla wafers
- 1/4 cup granulated sugar
- 1 box (3.4 ounces/96 grams) banana pudding mix
- 1 teaspoon cornstarch
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Garnish:
- Fresh strawberries, sliced
- Whole & crushed vanilla wafers
Instructions
- Preheat the oven to 325F (163C). Grease a 9-inch springform pan and line the bottom with parchment paper. Mix crushed vanilla wafers, sugar, and melted butter until the texture resembles wet sand.
- Press the crust mixture firmly and evenly into the prepared pan. Bake for 8-10 minutes until lightly golden. Allow to cool completely.
- Using an electric mixer, cream together cream cheese and sugar until smooth. Incorporate eggs individually, mixing thoroughly after each addition.
- Blend in vanilla extract, mashed bananas, sour cream, banana pudding mix, and heavy cream until the mixture is completely smooth and lump-free.
- Transfer the batter onto the cooled crust, smoothing the surface with a spatula. Bake for 45-50 minutes until the center is set but slightly wobbly.
- Turn off the oven, leaving the door slightly open. Allow the cheesecake to rest inside for 30 minutes to prevent surface cracking.
- Remove from the oven and carefully run a knife around the edges. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
- Create strawberry sauce by cooking diced strawberries, sugar, and lemon juice over medium heat for 5 minutes. Add cornstarch slurry and cook for an additional 1-2 minutes until thickened. Cool completely.
- Whip heavy cream, powdered sugar, and vanilla extract in a chilled bowl until stiff peaks form, being cautious not to overbeat.
- Remove cheesecake from the springform pan. Spread whipped topping evenly across the surface.
- Drizzle cooled strawberry sauce over the whipped cream layer. Garnish with fresh strawberry slices and crushed vanilla wafers around the edges.
- Refrigerate until ready to serve. Slice and enjoy chilled. Preserve leftovers in the refrigerator for up to 3 days.
Notes
- Mix wafer crumbs thoroughly to ensure a compact, stable base that holds together when sliced.
- Use very ripe bananas for maximum sweetness and deeper flavor in the cheesecake filling.
- Gradually cool the cheesecake to prevent surface splitting by leaving it in the oven with the door slightly open after baking.
- Replace some cream cheese with Greek yogurt for a lighter, tangier cheesecake that maintains creamy consistency.
- Prep Time: 30 minutes
- Cook Time: 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 350
- Sugar: 24 g
- Sodium: 200 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 70 mg