Description
A decadent duo‑style cheesecake combining a crunchy strawberry wafer crust, creamy cheesecake layer, banana pudding layer with fruit, and a baked strawberry crunch topping.
Ingredients
- 2 cups crushed vanilla wafers (or graham crackers)
- ½ cup melted butter
- ¼ cup granulated sugar (for crust)
- 16 oz cream cheese, room temperature
- ⅔ cup granulated sugar (for cheesecake layer)
- 2 large eggs
- 1 tsp vanilla extract
- 3 oz banana cream instant pudding mix
- 2 cups whole milk (for pudding layer)
- 14 oz can sweetened condensed milk
- 8 oz cream cheese, room temperature (for pudding layer)
- 1¼ cup heavy whipping cream
- 3–4 bananas, sliced
- 1 cup sliced strawberries
- ½ box Nilla wafers (or mini vanilla wafers)
- Topping (strawberry crunch):
- ⅓ cup all‑purpose flour
- ⅓ cup cold butter, cubed
- 3 oz vanilla instant pudding mix
- 3 oz strawberry gelatin mix
Instructions
- Preheat oven to 350 °F (175 °C).
- Make crust: combine crushed wafers, melted butter, and ¼ cup sugar. Press into bottom of a springform pan or foil pan. Bake 10 minutes, then cool.
- Cheesecake layer: beat 16 oz cream cheese with ⅔ cup sugar until smooth. Add eggs one at a time, then vanilla. Pour over cooled crust and bake until edges are set but center slightly wobbles. Remove from oven and let cool.
- Banana pudding layer: in one bowl, whisk banana pudding mix with milk. In another, beat 8 oz cream cheese with condensed milk. Whip heavy cream until soft peaks, fold into cream cheese mixture, then fold in pudding mixture.
- Layer banana pudding mix over cooled cheesecake. Top with sliced bananas, strawberries, and Nilla wafers.
- Refrigerate for at least 2 hours (or until set).
- Make strawberry crunch topping: in a bowl, combine flour, butter, and vanilla pudding mix until crumbly. In another, combine flour, butter, and strawberry gelatin mix. Press both mixtures onto a lined baking sheet. Bake ~8–11 minutes until lightly golden. Cool completely, then crumble and scatter over set cheesecake.
- Slice and serve chilled.
Notes
- Cream cheese should be room temperature to ensure smooth blending—run under warm water to soften if needed.
- For better whipped cream volume, use cold heavy cream and chill mixing bowl.
- To prevent banana slices from browning, toss them quickly in lemon juice before layering.
- Ensure cheesecake cools gradually (oven off, door ajar) to minimize cracks.
Nutrition
- Serving Size: 1 slice (~1/12 of cake)
- Calories: Approx. 450 kcal
- Sugar: Approx. 30 g
- Sodium: Approx. 200 mg
- Fat: Approx. 25 g
- Saturated Fat: Approx. 15 g
- Unsaturated Fat: Approx. 8 g
- Trans Fat: 0 g
- Carbohydrates: Approx. 45 g
- Fiber: 1 g
- Protein: Approx. 6 g
- Cholesterol: Approx. 75 mg
