Strawberry Crunch Cheesecake & Banana Pudding Cheesecake – The Ultimate Dessert Combo!

If you’re looking for a show-stopping dessert that brings together rich, creamy textures with fresh fruit and irresistible crunch, this recipe is for you. Strawberry Crunch Cheesecake and Banana Pudding Cheesecake in one pan – a dreamy dessert layered with flavor, perfect for parties, holidays, or just treating yourself!

Ingredients (Detailed & Organized):

 For the Crust:

• 2 cups crushed vanilla wafers or graham crackers
• ½ cup melted butter
• ¼ cup granulated sugar

 For the Cheesecake Base:

• 16 oz (450g) 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 strawberry preserves

 For the Banana Pudding Layer:

• 1 cup banana pudding (store-bought or homemade)
• 1 ripe banana, sliced
• ½ cup whipped cream

 Toppings (Optional but Recommended):

• Fresh strawberry slices
• Fresh banana slices
• Strawberry syrup or glaze
• Extra crushed vanilla wafers or Oreos

Instructions – Step-by-Step Guide:

1. Prepare the Crust:

• Preheat oven to 350°F (175°C).
• In a mixing bowl, combine crushed wafers (or graham crackers), melted butter, and sugar.
• Press the mixture into the bottom of a lined 9-inch springform pan or foil tray.
• Bake for 10 minutes, then let it cool completely.

2. Make the Cheesecake Filling:

• In a large bowl, beat the softened cream cheese and sugar until smooth and fluffy.
• Add eggs one at a time, mixing after each addition.
• Stir in the vanilla extract and sour cream.
• Pour the cheesecake filling over the cooled crust and smooth the top.

3. Bake the Cheesecake:

• Bake at 350°F for 35-40 minutes, or until the center is slightly jiggly but set.
• Turn off the oven and crack the door open to let it cool gradually.
• Once at room temperature, refrigerate for at least 4 hours or overnight.

4. Add the Strawberry Crunch Layer:

• In a bowl, combine crushed golden Oreos with melted butter.
• Sprinkle the mixture over half of the cheesecake.
• Add chopped strawberries and drizzle with strawberry glaze or preserves.

5. Add the Banana Pudding Layer:

• On the other half of the cheesecake, spread the banana pudding evenly.
• Top with fresh banana slices and a dollop of whipped cream.

6. Final Toppings:

• Decorate the entire top with sliced strawberries and bananas.
• Drizzle with more strawberry syrup for extra flavor.
• Finish with a sprinkle of crushed vanilla wafers or golden Oreos for that final crunch.

Pro Tips for the Perfect Cheesecake:

• Use room-temperature ingredients for the filling to avoid lumps.
• Don’t overmix the batter – it can cause cracks.
• For a cleaner slice, dip your knife in warm water before cutting.
• Want extra stability? Add 1 tbsp of cornstarch to the cheesecake batter.

Storage:

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Can be frozen (without fruit topping) for up to 1 month – thaw overnight in the fridge.

Estimated Nutrition (Per Slice – 1 of 12):

Calories: 460
Total Fat: 31g
Sugar: 34g
Protein: 6g

Why You’ll Love This Recipe:

• Two flavors in one pan – perfect for indecisive dessert lovers
• Combines creamy, crunchy, fruity, and smooth textures
• Crowd-pleasing and eye-catching – perfect for Instagram and parties
• Easily customizable with different fruits or cookies