Description
Indulge in this creamy Banana Strawberry Cheesecake bursting with the sweet flavors of ripe bananas and fresh strawberries! With a buttery graham cracker crust, velvety cheesecake filling, and a luscious layer of strawberry topping, this dessert is perfect for any special occasion or simply treating yourself.
Ingredients
Scale
Crust:
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup melted butter
Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup mashed ripe bananas (about 2–3 bananas)
- 1/2 cup sour cream
Strawberry Topping:
- 2 cups fresh strawberries, hulled and chopped
- 1/2 cup granulated sugar
- 2 tablespoons lemon juice
- 1 tablespoon cornstarch mixed with 2 tablespoons water
Instructions
- Prepare the Crust:
Preheat your oven to 325°F (163°C). In a bowl, mix together graham cracker crumbs, sugar, and melted butter until combined. Press the mixture into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. - Make the Cheesecake Filling:
In a large bowl, beat the cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract and mashed bananas, followed by the sour cream until smooth. - Assemble and Bake:
Pour the cheesecake filling over the cooled crust. Bake at 325°F (163°C) for 55-65 minutes or until the center is set. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours or overnight. - Prepare the Strawberry Topping:
In a saucepan, combine the chopped strawberries, sugar, and lemon juice over medium heat. Cook until the strawberries soften and release their juices, about 5-7 minutes. Stir in the cornstarch mixture and cook until thickened. Let the topping cool completely. - Serve:
Spread the cooled strawberry topping over the chilled cheesecake. Slice and serve with extra fresh strawberries if desired. Enjoy!
Notes
- For a smoother texture, ensure that the cream cheese is at room temperature before mixing.
- If you prefer a firmer cheesecake, add 1 tablespoon of cornstarch to the filling.
- Store leftovers in an airtight container in the fridge for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 27g
- Sodium: 300mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 95mg