Half Banana Pudding Half Strawberry Shortcake (Print version)

A rich banana pudding cheesecake layered over strawberry shortcake crumbs and fresh berries, finished with whipped cream.

# Ingredients:

For the strawberry shortcake crust

01 - 2 cups (210 g) crushed vanilla wafers
02 - 1/2 cup (55 g) chopped pecans
03 - 1/4 cup (50 g) granulated sugar
04 - 1/2 cup (113 g) unsalted butter, melted
05 - 1 cup (150 g) fresh strawberries, sliced and patted dry

For the banana cheesecake filling

06 - 16 oz (455 g) full-fat cream cheese, softened
07 - 1 cup (200 g) granulated sugar
08 - 1 teaspoon vanilla extract
09 - 4 large eggs, room temperature
10 - 1 cup (225 g) mashed ripe banana, about 2 medium bananas
11 - 1/2 cup (120 g) sour cream
12 - 1/2 cup (120 ml) heavy whipping cream
13 - 1/2 cup (60 g) all-purpose flour

For the topping

14 - 1 1/2 cups (360 ml) heavy whipping cream, cold
15 - 1/4 cup (30 g) powdered sugar
16 - 1 teaspoon vanilla extract
17 - 1/2 cup (75 g) sliced strawberries, for garnish
18 - 1/4 cup (25 g) crushed vanilla wafers, for garnish

# Instructions:

01 - Preheat the oven to 350°F. Line the bottom of a 9-inch springform pan with parchment and lightly grease the sides.
02 - Mix crushed vanilla wafers, pecans, sugar, and melted butter until evenly moistened. Press firmly into the pan and bake for 10-12 minutes, until lightly golden. Cool for 10 minutes.
03 - Arrange the sliced strawberries over the cooled crust in a single layer, keeping them slightly away from the edge of the pan.
04 - Beat the cream cheese until smooth. Add sugar and vanilla, then beat in the eggs one at a time. Mix in mashed banana, sour cream, heavy cream, and flour just until combined.
05 - Pour the filling over the strawberries and smooth the top. Bake for 60-70 minutes, until the edges are set and the center still has a slight wobble.
06 - Cool at room temperature for 1 hour, then refrigerate for at least 4 hours or overnight before removing from the pan.
07 - Beat cold heavy cream, powdered sugar, and vanilla to stiff peaks. Spread over the chilled cheesecake and finish with sliced strawberries and crushed vanilla wafers.

# Good to know:

01 - Chill at least 4 hours before slicing.
02 - Best served cold.
03 - Store covered in the refrigerator for 3-4 days.

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