Description
A delightful dessert that combines the rich flavors of cheesecake with the sweet taste of banana cake.
Ingredients
- 8 oz cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 cup sour cream
- 1 tsp vanilla extract
- 2 cups all-purpose flour
- 1 tsp baking powder
- 1 tsp baking soda
- 1/2 tsp salt
- 1/2 cup unsalted butter, softened
- 2 large ripe bananas, mashed
- 1/2 cup buttermilk
- 1 package instant banana pudding mix
- 2 cups cold milk
- 1 cup whipped topping
- 1/2 cup caramel sauce
- 1 cup Nilla wafers
- 1 fresh banana, sliced
Instructions
- Prepare the Cheesecake Layer: Preheat the oven to 325°F. Line a springform pan with parchment paper. Beat the cream cheese and sugar until smooth. Add the eggs, sour cream, and vanilla. Pour into the pan and bake for 45 minutes or until the center jiggles slightly. Cool completely.
- Bake the Banana Cake Layers: Preheat the oven to 350°F. Grease and flour two 9-inch round cake pans. Sift together the flour, baking powder, baking soda, and salt. Cream the butter and sugar until fluffy. Add the eggs, mashed bananas, and vanilla. Alternate adding dry ingredients and buttermilk. Divide the batter between the pans and bake for 25-30 minutes. Cool completely.
- Make the Banana Pudding Filling: Whisk the pudding mix and cold milk until thickened. Gently fold in the whipped topping. Chill in the fridge.
- Assemble the Cake: Place one banana cake layer on a platter. Spread half of the pudding filling on top. Place the cheesecake layer on top, followed by the remaining pudding filling. Top with the second banana cake layer. Chill the cake for at least 2 hours.
- Decorate: Drizzle caramel sauce over the top. Garnish with Nilla wafers and fresh banana slices.
Notes
Use overripe bananas for stronger banana flavor. Chill overnight for best results.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American