Strawberry Crunch Cheesecake & Banana Pudding Cheesecake

Here are two rich and crowd-pleasing dessert mashups: Strawberry Crunch Cheesecake and Banana Pudding Cheesecake. Both combine classic flavors with creamy cheesecake bases, perfect for celebrations or weekend treats.

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🍓 Strawberry Crunch Cheesecake

🧁 Think: Creamy strawberry cheesecake + golden Oreo crust + nostalgic strawberry crunch topping

🍽️ Serves: 10–12

🕐 Total Time: ~6 hours (including chilling)

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🧂 Ingredients:

🔸 Crust:

• 24 Golden Oreos, crushed

• 1/4 cup melted butter

🔸 Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 1/2 cup strawberry puree or jam

• Optional: 1–2 drops red or pink food coloring

🔸 Strawberry Crunch Topping:

• 12 Golden Oreos, crushed

• 1 (3 oz) box strawberry gelatin powder (Jell-O)

• 3 tbsp melted butter

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👩‍🍳 Instructions:

1. Prep crust:

   • Mix crushed Oreos and melted butter.

   • Press into a greased or parchment-lined 9″ springform pan.

   • Bake at 325°F (163°C) for 8–10 min. Let cool.

2. Make filling:

   • Beat cream cheese and sugar until smooth.

   • Add eggs one at a time, then vanilla, sour cream, and strawberry puree.

   • Mix until smooth. Add food coloring if desired.

3. Bake cheesecake:

   • Pour filling over crust.

   • Bake at 325°F in a water bath for 50–60 min until center is just set.

   • Turn off oven, crack door, and let cool 1 hour inside.

   • Chill at least 4 hours or overnight.

4. Make crunch topping:

   • Mix crushed Oreos, strawberry gelatin powder, and melted butter.

   • Spread on a baking sheet and toast at 350°F for 8–10 min.

   • Cool and sprinkle generously over chilled cheesecake.

5. Optional garnish:

   • Whipped cream, fresh strawberries, or strawberry glaze

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🍌 Banana Pudding Cheesecake

🍽️ Serves: 10–12

🕐 Total Time: ~6 hours (includes chilling)

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🧂 Ingredients:

🔸 Crust:

• 2 cups Nilla wafers, crushed

• 1/4 cup melted butter

🔸 Cheesecake Filling:

• 3 (8 oz) packages cream cheese, softened

• 1 cup granulated sugar

• 3 large eggs

• 1 tsp vanilla extract

• 1/2 cup sour cream

• 2–3 ripe bananas, mashed

• 1 (3.4 oz) box banana cream instant pudding mix (optional for extra flavor)

🔸 Topping:

• 1 cup whipped topping or whipped cream

• Sliced bananas

• Extra Nilla wafers, crushed or whole

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👩‍🍳 Instructions:

1. Prep crust:

   • Mix crushed wafers and butter. Press into a springform pan.

   • Bake at 325°F for 8–10 minutes.

2. Make filling:

   • Beat cream cheese and sugar until fluffy.

   • Add eggs one by one, then vanilla, sour cream, mashed bananas, and optional pudding mix.

   • Mix until smooth.

3. Bake:

   • Pour over crust and bake at 325°F for 50–60 min in a water bath.

   • Let cool in oven with door cracked for 1 hour.

   • Refrigerate at least 4 hours.

4. Top & serve:

   • Spread whipped topping on cooled cheesecake.

   • Garnish with banana slices and Nilla wafers before serving (add bananas last to avoid browning).

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📝 Tips for Both:

• Use room-temp cream cheese for smooth mixing.

• Bake in a water bath to avoid cracks.

• Chill fully before slicing for clean cuts.

• Store in fridge; both are best within 2–3 days.