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Strawberry Banana Cheesecake on a white cake stand on a white table surrounded by strawberries and banana.
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Strawberry Banana Cheesecake

This Strawberry Banana Cheesecake has a vanilla wafer crust topped with a creamy banana cheesecake filling and swirls of homemade strawberry sauce. The cheesecake is topped with whipped cream, more strawberry sauce, fresh strawberries, and sliced bananas!
Prep Time20 minutes
Cook Time1 hour 5 minutes
Chilling Time4 hours
Total Time5 hours 25 minutes
Course: Dessert
Keyword: Strawberry Banana Cheesecake
Servings: 8 pieces
Calories: 521kcal
Author: Amanda Rettke--iambaker.net

Ingredients

Strawberry Sauce

  • 4 ounces fresh strawberries, washed, hulled, sliced (about ½ cup)
  • 2 tablespoons granulated sugar

Crust

Filling

  • 2 packages (8 ounces each) cream cheese, softened
  • ½ cup (100 g) granulated sugar
  • ½ package (1.7 ounces) instant banana cream pudding mix, about ⅓ cup
  • 1 medium ripe banana, mashed (about ½ cup)
  • ¼ cup (57.5 g) sour cream, room temperature
  • 1 teaspoon vanilla extract
  • 3 medium eggs, room temperature

Toppings

  • whipped cream, homemade or store-bought
  • fresh strawberries
  • sliced bananas

Instructions

Strawberry Sauce

  • To a medium saucepan over medium heat, add the sliced strawberries and sugar.
  • Bring the mixture to a boil. Continue cooking for 2 to 3 minutes, stirring occasionally, until the sugar dissolves and a syrup forms.
  • Remove from heat to cool slightly. Once cooled, add the strawberry mixture to a food processor and puree until smooth. Chill in the refrigerator while you make the cheesecake.

Cheesecake

  • Preheat oven to 350°F (175°C). Line the bottom of a 7-inch springform pan with parchment paper. Set aside.
  • To make the crust, in a medium bowl, combine crushed vanilla wafers, sugar, and melted butter. Mix until combined. Press the mixture into the bottom of the lined springform pan.
  • Wrap two pieces of heavy-duty aluminum foil around the bottom and up the sides of the pan to prevent water from getting into the pan during the water bath step.
  • To the bowl of a stand mixer fitted with the paddle attachment, add the cream cheese. Beat on medium speed until smooth and creamy.
  • Add the sugar and banana cream pudding mix. Continue to beat until well combined, scraping down the sides of the bowl as needed.
  • Mix in the mashed banana, sour cream, and vanilla extract until well combined.
  • With the mixer on low, add the eggs one at a time until fully incorporated, scraping the sides and bottom of the bowl after each addition.
  • Pour the filling onto the crust.
  • Using about half of the strawberry mixture, drop spoonfuls onto the cheesecake filling. (Reserve the remaining strawberry mixture in the refrigerator until ready to use for the topping.) Using a knife, gently swirl the strawberry mixture into the cheesecake batter, being careful not to touch the crust, to create a marbled effect.
  • Place the springform pan into a deep roasting pan. Pour hot water into the roasting pan, about halfway up the side of the springform pan.
  • Bake for 65-70 minutes, or until the top of the cheesecake turns golden and the edges are set. Remove from the oven and let cool on a wire rack.
  • Once cooled to room temperature, transfer the cheesecake to the refrigerator to chill for at least 4 hours, up to overnight.
  • When ready to serve, garnish with whipped cream, the remaining strawberry sauce, fresh strawberries, and sliced bananas.

Nutrition

Serving: 1pieces | Calories: 521kcal