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Banana Strawberry Cheesecake Recipe

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4.5 from 527 reviews

This Banana Pudding Strawberry Cheesecake is a rich, creamy dessert that layers classic cheesecake, banana pudding, fresh bananas, and macerated strawberries on a vanilla wafer crust. Baked in a water bath for the perfect texture, it combines luscious cream cheese filling with the fresh flavors of fruit and pudding topping, making it a show-stopping dessert perfect for any occasion.

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 temp
  • 2 large egg yolks, room temp

Banana Pudding Layer

  • 2 (3.4-ounce) pkgs instant vanilla pudding mix
  • 4 cups cold whole milk
  • 3-4 medium firm-ripe bananas, sliced
  • 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
  • Whipped cream for serving

Instructions

  1. Prepare the crust: Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, combine 2 ½ cups vanilla wafer crumbs, ½ cup melted butter, ¼ cup sugar, and 1 tsp cinnamon if using. Press this mixture firmly and evenly into the bottom of the prepared pan. Bake for 8-10 minutes until 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 leakage. In a large bowl, beat the cream cheese on medium-low speed until smooth, about 2-3 minutes. Gradually add 1 ½ cups sugar, beating on low until just combined. Scrape the bowl down. Add flour, vanilla extract, and salt; beat on low until incorporated. Mix in sour cream until smooth. Add eggs and egg yolks one at a time, beating on the lowest speed just until incorporated. Avoid overmixing.
  3. Bake the cheesecake: Pour the cheesecake filling over the cooled crust in the foil-wrapped pan and smooth the top. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the cheesecake pan to create a water bath. Carefully transfer to the preheated oven and bake for 1 hour to 1 hour 15 minutes, until edges are set but the center jiggles slightly. Turn off oven, prop the door open, and cool the cheesecake inside for 1 hour. Remove from oven, lift from water bath, remove foil, and cool completely at room temperature for 2-3 hours. Cover loosely and refrigerate at least 6-8 hours or overnight until fully set.
  4. Prepare the banana pudding layer: In a large bowl, whisk the instant vanilla pudding mix with cold whole milk and banana extract if using for 2 minutes until thickened. Let sit 5 minutes to set. Slice bananas into ¼-inch rounds. Once the cheesecake is chilled, release the sides of the springform pan. Spread half the pudding evenly over the cheesecake, then add a single layer of 1 ½ cups extra vanilla wafers, followed by a layer of sliced bananas. Spread the remaining pudding on top. Cover loosely and refrigerate for at least 2-4 hours until the pudding layer is set.
  5. Macerate strawberries and assemble topping: Wash, hull, and slice strawberries. Combine strawberries with sugar and lemon juice in a bowl. Gently toss and let sit at room temperature for 15-30 minutes to macerate. Spoon strawberries and their juices over the set banana pudding layer. Garnish with extra vanilla wafers or whole strawberries as desired. Serve with whipped cream if preferred. For best freshness, cover and refrigerate; consume within 1-2 days.

Notes

  • Using room temperature ingredients for the cheesecake filling helps achieve a smooth texture without lumps.
  • Wrapping the springform pan in foil is essential to prevent water from leaking into the cheesecake during the water bath bake.
  • Do not overmix eggs into the batter to avoid incorporating too much air, which can cause cracks.
  • The cheesecake must be fully chilled before adding the pudding layer to ensure proper layering.
  • Macerating the strawberries enhances their sweetness and juiciness for a perfect topping.
  • This dessert is best served within 1-2 days due to the fresh fruit and pudding layers.

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