Strawberry Crunch & Banana Pudding CheesecakeThis decadent cheesecake features the best of both worlds – a smooth and creamy cheesecake base topped with delicious strawberry crunch and banana pudding layers. Trust me, it’s as irresistible as it looks!Ingredients:For the Crust:2 cups crushed vanilla wafers or graham crackers½ cup melted butter¼ cup sugarFor the Cheesecake Base:2 packages (8 oz each) cream cheese, softened1 cup powdered sugar1 tsp vanilla extract2 cups heavy whipping creamFor the Strawberry Crunch:1 cup strawberries, chopped¼ cup strawberry jam or jelly1 cup crushed graham crackers (for topping)For the Banana Pudding Layer:2 ripe bananas, sliced1 small box of instant vanilla pudding mix2 cups milkInstructions:Prepare the crust:In a bowl, combine crushed vanilla wafers or graham crackers, melted butter, and sugar.Press the mixture into the bottom of a baking pan (9×9 works well) to form an even layer. Set aside.Make the cheesecake base:In a mixing bowl, beat the softened cream cheese with powdered sugar and vanilla extract until smooth.In a separate bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until fully combined.Assemble the cheesecake:Spread the cheesecake mixture evenly over the crust.For the strawberry crunch layer: Mix the chopped strawberries with strawberry jam and gently spread over the cheesecake. Sprinkle crushed graham crackers on top for the crunch.For the banana pudding layer: Prepare the instant pudding mix according to the package instructions with 2 cups of milk, then layer it over the cheesecake and add sliced bananas on top.Chill:Refrigerate the cheesecake for at least 4 hours, or overnight, to allow it to set properly.Serve:Slice and enjoy this fruity, creamy delight!This cheesecake is perfect for any occasion, and its vibrant layers will have everyone coming back for more! Enjoy!
Strawberry Crunch & Banana Pudding Cheesecake
