This rich and creamy cheesecake is a dreamy blend of sweet bananas, juicy strawberries, and velvety cream cheese—all nestled in a golden graham cracker crust. Perfect for celebrations or just when you’re craving something indulgent and fruity, this cheesecake is both visually stunning and incredibly delicious.
Ingredients
For the Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs (about 10–12 full crackers)
- ¼ cup granulated sugar
- ½ cup (1 stick) unsalted butter, melted
For the Cheesecake Filling:
- 3 packages (8 oz each) cream cheese, softened to room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon pure vanilla extract
- ½ cup sour cream (adds extra creaminess)
- 1 tablespoon cornstarch (helps stabilize the fruit)
- 1 cup firm ripe bananas, sliced (about 2 small bananas)
- 1 cup fresh strawberries, chopped into small pieces
For the Topping:
- Whipped cream or whipped topping
- Fresh strawberries, halved or sliced
- Banana slices (tossed in a little lemon juice to prevent browning)
- Crushed nuts (walnuts or pecans work well)
- Colorful sprinkles (for a fun touch)
Instructions
Step 1: Make the Crust
- Preheat your oven to 325°F (163°C).
- In a medium mixing bowl, combine the graham cracker crumbs and sugar.
- Stir in the melted butter until the mixture resembles wet sand.
- Press the mixture firmly into the bottom of a 9-inch springform pan, making sure it’s evenly packed.
- Bake the crust for 10 minutes. Remove from the oven and allow it to cool slightly while preparing the filling.
Step 2: Prepare the Cheesecake Batter
- In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy—no lumps!
- Gradually add in the sugar and beat until well incorporated.
- Add the eggs one at a time, mixing on low speed after each addition just until blended (avoid overmixing to prevent cracking).
- Stir in the vanilla extract and sour cream. Mix until smooth and velvety.
- Sprinkle the cornstarch over the mixture and blend well.
- Gently fold in the banana slices and strawberry pieces. Be gentle—you don’t want the fruit to break apart or bleed into the batter too much.
Step 3: Bake the Cheesecake
- Pour the batter over the prepared crust and smooth the top with a spatula.
- Place the springform pan in a larger baking pan and fill the outer pan with 1 inch of hot water (this water bath helps prevent cracks).
- Bake for about 55–65 minutes, or until the edges are set and the center is slightly jiggly but not wet.
- Turn off the oven and crack the oven door slightly. Let the cheesecake cool in the oven for 1 hour—this helps it set gradually and reduces the risk of cracks.
Step 4: Chill and Decorate
- After cooling in the oven, remove the cheesecake and refrigerate it for at least 4 hours or preferably overnight.
- Before serving, remove the springform pan ring. Pipe or spoon whipped cream around the edges.
- Decorate with halved strawberries, banana slices, and a generous sprinkle of rainbow sprinkles. Crushed nuts can be added for texture and flavor contrast.
Tips for Success
- Use ripe but firm bananas so they hold their shape.
- Toss banana slices in lemon juice to prevent them from browning.
- Don’t overmix the batter once the eggs are added—it can cause cracks.
- Always chill the cheesecake long enough for the best texture.
- You can freeze slices for up to a month—just thaw overnight in the fridge.