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Banana Strawberry Cheesecake Recipe

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4.6 from 56 reviews

This Banana Pudding Strawberry Cheesecake is a luscious layered dessert featuring a buttery vanilla wafer crust, rich and creamy baked cheesecake, and a luscious banana pudding topped with fresh macerated strawberries. Perfectly combining classic cheesecake flavors with a southern-style banana pudding twist, this indulgent treat is decorated with extra vanilla wafers and optional whipped cream for an irresistible finish.

Ingredients

Crust

  • 2 ½ cups vanilla wafer crumbs
  • ½ cup unsalted butter, melted
  • ¼ cup granulated sugar
  • 1 tsp ground cinnamon (optional)

Cheesecake Filling

  • 3 (8-ounce) pkgs full-fat cream cheese, softened
  • 1 ½ cups granulated sugar
  • ¼ cup all-purpose flour
  • 1 tsp pure vanilla extract
  • ½ tsp salt
  • ½ cup full-fat sour cream, softened
  • 4 large eggs, room temperature
  • 2 large egg yolks, room temperature

Banana Pudding Layer

  • 2 (3.4-ounce) pkgs instant vanilla pudding mix
  • 4 cups cold whole milk
  • 3-4 medium firm-ripe bananas, sliced into ¼-inch rounds
  • 1 ½ cups extra vanilla wafers
  • 1 tsp pure banana extract (optional)

Strawberry Topping

  • 2 pounds fresh strawberries, sliced (some whole for garnish)
  • ¼ cup granulated sugar
  • 1 tbsp fresh lemon juice

Optional Garnishes

  • Extra vanilla wafers for garnish
  • Whipped cream for serving

Instructions

  1. Prepare the crust: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan. In a medium bowl, mix the vanilla wafer crumbs, melted butter, sugar, and optional cinnamon. Press this mixture firmly and evenly into the bottom of the pan. Bake for 8-10 minutes until it’s lightly golden, then cool completely on a wire rack.
  2. Make the cheesecake filling: Ensure cream cheese, sour cream, and eggs are at room temperature. Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to prevent water from seeping in. Beat the softened cream cheese on medium-low speed until smooth, about 2-3 minutes. Gradually add sugar and beat on low until combined. Scrape the bowl, then add flour, vanilla, and salt and mix on low speed until incorporated. Mix in sour cream until smooth. Add eggs and egg yolks one at a time, beating just until incorporated to avoid overmixing.
  3. Bake the cheesecake: Pour the filling over the cooled crust in the foil-wrapped pan and smooth the top. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform pan for a water bath. Bake at 350°F (175°C) for 1 to 1 hour 15 minutes, until edges are set but the center jiggles slightly. Turn off oven, prop door open, and let the cheesecake cool inside for 1 hour. Remove from water bath and foil, cool at room temperature for 2-3 hours, then cover and refrigerate for at least 6-8 hours or overnight to fully set.
  4. Prepare the banana pudding layer: Whisk instant vanilla pudding mix, cold milk, and optional banana extract in a large bowl for 2 minutes until thickened. Let sit 5 minutes to set. Spread half of the pudding evenly over the chilled cheesecake. Layer vanilla wafers evenly over the pudding, then add a layer of sliced bananas. Spread remaining pudding over the bananas and wafers. Cover and refrigerate for 2-4 hours to let this layer set completely.
  5. Macerate the strawberries and assemble: Slice strawberries and toss them in a bowl with sugar and lemon juice. Let sit at room temperature for 15-30 minutes to macerate. Spoon the strawberries and their juices over the set banana pudding layer. Garnish with extra vanilla wafers or whole strawberries. Serve with optional whipped cream, or cover and refrigerate to enjoy within 1-2 days.

Notes

  • Make sure all dairy ingredients and eggs are at room temperature to prevent curdling and ensure a smooth cheesecake batter.
  • Double wrap the springform pan with heavy-duty foil to avoid water leakage during the water bath bake.
  • Use firm-ripe bananas to maintain texture in the pudding layer.
  • Let the banana pudding layer set in the fridge for at least 2 hours to prevent sogginess.
  • This cheesecake is best enjoyed within 1-2 days of assembly for freshest flavor and texture.
  • For a lighter option, consider substituting lower-fat dairy products, but expect slight changes in texture.

Find it online: https://mealsbykate.com/banana-strawberry-cheesecake-recipe/