Strawberry Crunch Cheesecake And Banana Pudding Cheesecake
A luscious layered cheesecake that combines two timeless desserts—strawberry crunch and banana pudding—into one creamy, fruity masterpiece perfect for family gatherings or holiday tables.
Ingredients
For the Crust:
- 2 cups crushed vanilla wafers or graham crackers
- ½ cup melted butter
- ¼ cup sugar
For the Cheesecake Base:
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup sour cream
For the Strawberry Crunch Layer:
- 1 cup crushed golden Oreos
- 2 tbsp melted butter
- ½ cup fresh strawberries chopped
- ½ cup strawberry glaze or preserves
For the Banana Pudding Layer:
- 1 cup banana pudding homemade or store-bought
- 1 banana sliced
- ½ cup whipped cream
For Topping:
- Fresh strawberries sliced
- Sliced bananas
- Strawberry syrup
- Crushed vanilla wafers
Instructions
- Preheat oven to 350°F (175°C). Combine crushed wafers, melted butter, and sugar until the mixture looks like damp sand. Press into a greased 9x13-inch pan and bake for 10 minutes. Let cool completely.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in vanilla and sour cream until creamy.
- Pour over the cooled crust and bake for 35–40 minutes, until the center is just set. Cool, then refrigerate for at least 4 hours or overnight.
- For the strawberry layer, mix crushed Oreos with melted butter. Spoon chopped strawberries and drizzle with glaze over half the cheesecake, then sprinkle with the crumble. For the banana layer, spread banana pudding over the other half, top with banana slices, and finish with whipped cream.
- Decorate the strawberry side with fresh strawberries, syrup, and wafer crumbs. Garnish the banana side with more banana slices, crushed wafers, or cinnamon. Slice into squares and serve chilled.