Strawberry Crunch Banana Pudding Cheesecake

📋 Recipe Information
Prep Time: 35 minutes (+ chilling time)
Cook Time: 1 hour 10 minutes
Total Time: About 8 hours (including cooling and chilling)
Servings: 12 slices
Recommended Pan: 9-inch springform cheesecake pan
🛒 Ingredients
Graham Cracker Crust
2 cups graham cracker crumbs
¼ cup granulated sugar
½ cup unsalted butter, melted
Cheesecake Filling
24 ounces (3 packages) cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
1 cup sour cream
2 tablespoons heavy cream
1 tablespoon cornstarch
1 cup diced fresh strawberries (patted dry)
1½ ripe bananas, sliced into small pieces
Strawberry Crunch Topping
20 Golden Oreo cookies
½ cup freeze-dried strawberries
3 tablespoons melted butter
Whipped Topping
1 cup heavy whipping cream
2 tablespoons powdered sugar
1 teaspoon vanilla extract
Optional Garnishes
Fresh strawberry slices
Banana slices (add just before serving)
Extra strawberry crunch crumbs
White chocolate drizzle
Fresh mint leaves
👩‍🍳 Step-by-Step Instructions
1. Prepare the Crust
Preheat your oven to 325°F (163°C).
Mix the graham cracker crumbs, sugar, and melted butter until the crumbs resemble wet sand.
Press firmly into the bottom and about 1 inch up the sides of a 9-inch springform pan.
Bake for 10 minutes, then cool completely.
2. Make the Cheesecake Batter
Beat the softened cream cheese until completely smooth.
Add the sugar and vanilla, mixing until creamy.
Blend in the cornstarch.
Mix in the eggs one at a time, beating on low speed after each addition.
Fold in the sour cream and heavy cream until silky smooth.
Gently fold in the diced strawberries and banana pieces.
3. Bake
Pour the filling over the cooled crust.
Place the cheesecake into a larger roasting pan and carefully pour hot water halfway up the outside of the springform pan to create a water bath.
Bake for 65–75 minutes, until the edges are set but the center still has a slight jiggle.
Turn the oven off, crack the oven door open, and let the cheesecake cool inside for 1 hour.
Remove and cool completely before refrigerating for at least 6 hours, preferably overnight.
4. Make the Strawberry Crunch
Pulse the Golden Oreos and freeze-dried strawberries in a food processor until crumbly.
Mix with the melted butter until evenly coated.
The mixture should resemble buttery strawberry cookie crumbs.
5. Prepare the Whipped Cream
Beat the heavy cream, powdered sugar, and vanilla until medium-stiff peaks form.
Pipe or spoon decorative swirls around the cheesecake.
6. Decorate
Sprinkle the strawberry crunch over the top.
Arrange fresh strawberries and banana slices between the whipped cream swirls.
Serve chilled and enjoy every creamy, crunchy bite.