Instructions:
Prepare the crust: Preheat your oven to 325°F (160°C). In a medium bowl, mix together the graham cracker crumbs, granulated sugar, and melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even layer. Bake for 8-10 minutes, then let it cool while you prepare the filling.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Gradually add the sugar and continue to beat until creamy. Mix in the vanilla extract, followed by the eggs, one at a time, beating on low speed until just combined.
Add the banana and sour cream: Fold in the mashed banana and sour cream into the cream cheese mixture until fully incorporated. Pour the filling over the cooled crust, spreading it evenly with a spatula.
Bake the cheesecake: Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for about 1 hour to prevent cracking.
Chill the cheesecake: After the cheesecake has cooled, refrigerate it for at least 4 hours or overnight to allow it to set completely.
Prepare the strawberry topping: Once the cheesecake is chilled, arrange the sliced strawberries on top in a decorative pattern. Gently brush the strawberries with the warmed strawberry jam to give them a glossy finish.
Serve: Garnish with whipped cream and additional banana slices if desired. Slice and enjoy this creamy, dreamy Banana-Strawberry Cheesecake Fantasy!
Prep Time: 20 minutes | Cook Time: 50 minutes | Chill Time: 4 hours | Total Time: 5 hours 10 minutes
Kcal: 360 Kcal per serving | Servings: 8 servings
