Description
A delicious and decadent Banana Pudding Cheesecake Cake that combines layers of moist cake, creamy cheesecake, and rich banana pudding.
Ingredients
- For the Cake
- 250 g all-purpose flour
- 200 g granulated sugar
- 2 teaspoons (10 mL) baking powder
- ½ teaspoon (2.5 mL) salt
- 115 g unsalted butter, softened
- 2 large eggs
- 1 teaspoon (5 mL) vanilla extract
- 180 mL whole milk
- 120 g sour cream
- For the Banana Cheesecake Layer
- 450 g cream cheese, softened
- 100 g granulated sugar
- 2 large eggs
- 120 g sour cream
- 1 teaspoon (5 mL) vanilla extract
- 1 large ripe banana, mashed
- ½ teaspoon (2.5 mL) banana extract, optional
- For the Banana Pudding Filling
- 1 package (about 96 g) instant banana pudding mix
- 360 mL cold whole milk
- 240 mL heavy whipping cream
- 30 g powdered sugar
- 1 teaspoon (5 mL) vanilla extract
- 2–3 ripe bananas, thinly sliced
- For the Frosting
- 240 mL heavy whipping cream
- 60 g powdered sugar
- 225 g cream cheese, softened
- 1 teaspoon (5 mL) vanilla extract
- For Decoration
- 1 package vanilla wafer cookies
- 1 package rectangular butter cookies, such as Chessman-style cookies
- 75 g white chocolate, melted
- 1–2 tablespoons (15–30 mL) heavy cream, if needed to thin the chocolate
- Crushed vanilla wafers, for sprinkling
Instructions
- Preheat oven to 350°F (175°C). Grease and line two 20 cm (8-inch) round cake pans with parchment paper.
- Whisk together flour, baking powder, and salt.
- Beat butter and sugar until light and fluffy.
- Add eggs one at a time, followed by vanilla.
- Mix in the dry ingredients alternately with the milk and sour cream, beginning and ending with the dry ingredients.
- Divide between the pans and bake for 25–30 minutes, or until a toothpick comes out clean. Cool completely, then level the cakes if necessary.
- Reduce oven temperature to 325°F (165°C) and beat cream cheese and sugar until smooth.
- Add eggs one at a time, then mix in sour cream, vanilla, mashed banana, and banana extract.
- Pour into a parchment-lined 20 cm (8-inch) springform pan and bake for 35–45 minutes, until the center is just set. Cool completely, then refrigerate for at least 2 hours.
- Whisk banana pudding mix with cold milk for about 2 minutes and refrigerate for 5 minutes to thicken.
- Whip the heavy cream with powdered sugar and vanilla until stiff peaks form, then fold into the pudding.
- Beat cream cheese until smooth, add powdered sugar and vanilla, then gradually beat in the heavy cream until thick enough to spread.
- Assemble the cake by placing one cake layer on a cake board or serving plate, spreading a layer of banana pudding over it, adding sliced bananas, and carefully placing the chilled cheesecake layer on top.
- Spread another layer of banana pudding, add the second cake layer, and cover the entire cake with cream cheese frosting.
- Press vanilla wafers and rectangular butter cookies around the sides and arrange additional cookies on top. Sprinkle crushed cookies over the top and drizzle with melted white chocolate.
Notes
- Ensure all ingredients are at room temperature for best results.
- For a stronger banana flavor, use the optional banana extract.
- Chill the cake for a few hours before serving for better slicing.
- Prep Time: 30 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 50 g
- Fiber: 2 g
- Protein: 6 g
- Cholesterol: 80 mg