Ingredients
For the Crust:
- 2 cups graham cracker crumbs (or vanilla wafer crumbs for banana pudding)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
For the Strawberry Crunch Topping:
- 1 cup crushed golden Oreos
- 1/4 cup freeze-dried strawberries, crushed
- 2 tablespoons unsalted butter, melted
For the Banana Pudding Layer:
- 1 box (3.4 oz) instant banana pudding mix
- 1 1/2 cups cold milk
- 1 cup whipped topping (Cool Whip)
- Optional: sliced fresh bananas
Instructions
- Prepare the Crust:
- Preheat oven to 325°F (160°C).
- In a bowl, mix graham cracker crumbs, sugar, and melted butter until combined.
- Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes. Let cool.
- Make the Cheesecake Batter:
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well after each.
- Add sour cream and vanilla; mix until creamy.
- Assemble & Bake:
- Pour cheesecake filling over the baked crust.
- Bake for 50-60 minutes or until center is set but slightly jiggly.
- Turn off oven, crack door open, and let cheesecake cool inside for 1 hour.
- Chill in refrigerator for at least 4 hours or overnight.
- Banana Pudding Layer:
- Prepare pudding mix with cold milk according to package directions.
- Fold in whipped topping until smooth.
- Spread over chilled cheesecake. Add fresh banana slices if desired.
- Strawberry Crunch Topping:
- Combine crushed golden Oreos, freeze-dried strawberries, and melted butter.
- Sprinkle generously over the banana pudding layer.
- Serve & Enjoy:
- Chill for another 30 minutes before slicing for clean cuts.
- Serve chilled and enjoy this dreamy combo!
If you’d like, I can help you adjust it for a no-bake version or single-serve cups too — just say the word!