Strawberry Crunch Cheesecake & Banana Pudding Cheesecake is a delightful treat that combines the rich flavors of cheesecake with the freshness of strawberries and the comforting taste of banana pudding. This recipe is great for special occasions, family gatherings, or just to satisfy your sweet tooth. Its layered texture and fun crunch from the golden Oreos make it not only delicious but also visually appealing.

How to Make Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

Ingredients:

2 cups crushed vanilla wafers or graham crackers
1/2 cup melted butter
1/4 cup sugar
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup crushed golden Oreos
2 tbsp melted butter

Directions:

Preheat the oven to 325°F (160°C).
In a bowl, mix the crushed vanilla wafers or graham crackers with melted butter and sugar. Press this mixture into the bottom of a greased 9-inch springform pan to create the crust.
In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Pour the cream cheese mixture over the crust in the springform pan.
In another bowl, combine the crushed golden Oreos with melted butter. Sprinkle this mixture generously on top of the cream cheese layer.
Bake for about 50-60 minutes until the cheesecake is set but slightly jiggly in the center.
Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.

How to Serve Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

Slice the cheesecake into wedges and serve it chilled. You can enhance the presentation by adding fresh strawberries and banana slices on top. Whipped cream is also a great addition to make it even more appealing.

How to Store Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

Store any leftovers in an airtight container in the refrigerator. The cheesecake will keep well for about 5-7 days. You can also freeze it for up to three months, but make sure to wrap it tightly to avoid freezer burn.

Tips to Make Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

Make sure your cream cheese is at room temperature for easier mixing.
For a smoother texture, blend the cream cheese thoroughly before adding the eggs.
You can use fresh strawberries as a topping to enhance the flavor and look of the cheesecake.

Variation

You can experiment by adding a layer of banana pudding over the cream cheese layer before sprinkling with crushed Oreos. This adds a delightful banana flavor to the cheesecake.

FAQs

1. Can I use a different type of crust?
Yes, you can use a chocolate cookie crust or any other type of cookie you prefer.

2. How can I tell when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.

3. Can I make this cheesecake in advance?
Absolutely! This cheesecake is great when made a day ahead. Just store it in the fridge until you’re ready to serve.

Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

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Ingredients

2 cups crushed vanilla wafers or graham crackers
1/2 cup melted butter
1/4 cup sugar
16 oz cream cheese softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
1 cup crushed golden Oreos
2 tbsp melted butter

Instructions

Preheat the oven to 325°F (160°C).
In a bowl, mix the crushed vanilla wafers or graham crackers with melted butter and sugar. Press this mixture into the bottom of a greased 9-inch springform pan to create the crust.
In a mixing bowl, beat the softened cream cheese and granulated sugar together until smooth. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and sour cream.
Pour the cream cheese mixture over the crust in the springform pan.
In another bowl, combine the crushed golden Oreos with melted butter. Sprinkle this mixture generously on top of the cream cheese layer.
Bake for about 50-60 minutes until the cheesecake is set but slightly jiggly in the center.
Allow the cheesecake to cool, then refrigerate for at least 4 hours before serving.