A creamy, fruity cheesecake packed with ripe bananas, sweet strawberries, and a buttery graham cracker crust.
Ingredients
Graham Cracker Crust
- 2 cups graham cracker crumbs
- ½ cup melted butter
- 2 tbsp granulated sugar
Cheesecake Filling
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 ripe bananas, mashed
- 1 cup diced fresh strawberries
Strawberry Topping
- 1½ cups sliced strawberries
- ¼ cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch mixed with 1 tbsp water
Optional Garnish
- Whipped cream
- Banana slices
- Graham cracker crumbs
Instructions
Make the Crust
- Preheat oven to 325°F (163°C).
- Mix graham cracker crumbs, melted butter, and sugar.
- Press into the bottom of a 9-inch springform pan.
- Bake for 8 minutes and cool.
Make the Cheesecake Filling
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time.
- Mix in sour cream and vanilla.
- Stir in mashed bananas.
- Fold in strawberries gently.
- Pour filling into prepared crust.
- Bake for 55–70 minutes until center is slightly jiggly.
- Turn oven off, crack oven door slightly, and cool gradually.
- Refrigerate at least 6 hours or overnight.
Make the Strawberry Topping
- Combine strawberries, sugar, and lemon juice in a saucepan.
- Simmer until berries soften.
- Stir in cornstarch slurry and cook until thickened.
- Cool completely before topping cheesecake.
Tips
- Use ripe bananas for the richest flavor.
- Pat strawberries dry to avoid excess moisture.
- Chill thoroughly before slicing for clean pieces.
Optional Extras
- Chocolate drizzle
- Vanilla wafer crust instead of graham crackers
- Strawberry whipped cream