Banana Pudding Strawberry Cheesecake (Print Version)
Ingredients:
01 -
1½ cups vanilla wafer crumbs.
02 -
¼ cup granulated sugar.
03 -
½ cup unsalted butter, melted.
04 -
24 oz cream cheese, softened.
05 -
1 cup granulated sugar.
06 -
3 large eggs.
07 -
1 tsp vanilla extract.
08 -
1 cup mashed ripe bananas (about 2 bananas).
09 -
½ cup sour cream.
10 -
1 package (3.4 oz) instant banana pudding mix.
11 -
2 cups cold milk.
12 -
1 lb fresh strawberries, hulled and sliced.
13 -
¼ cup granulated sugar.
14 -
1 tbsp lemon juice.
15 -
1 tbsp cornstarch.
16 -
2 tbsp water.
Instructions:
01 -
Preheat the oven to 325°F (163°C). Mix the vanilla wafer crumbs, sugar, and melted butter in a bowl. Press the mixture into a 9-inch springform pan and bake for 10 minutes. Let cool.
02 -
Beat the softened cream cheese and sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Mix in the vanilla extract, mashed bananas, and sour cream. Pour the mixture over the cooled crust and bake for 60-70 minutes.
03 -
Let the cheesecake cool to room temperature, then refrigerate for at least 4 hours.
04 -
In a bowl, whisk the instant banana pudding mix and cold milk until thickened. Spread the pudding over the chilled cheesecake.
05 -
In a saucepan, cook the sliced strawberries, sugar, and lemon juice over medium heat until softened. Mix the cornstarch with water and stir it into the strawberry mixture. Cook until thickened. Let cool, then spread over the pudding layer.
06 -
Refrigerate the cheesecake for an additional hour before serving. Slice and enjoy!.
Notes:
01 -
This Banana Pudding Strawberry Cheesecake combines the creamy texture of banana cheesecake with the rich flavors of banana pudding and a fresh strawberry topping.
02 -
The combination of ripe bananas, creamy cheesecake, and sweet strawberries makes this dessert a showstopper at any gathering.