Banana Cream Cheesecake cake


For the Cheesecake Layer:

  • 16 oz cream cheese, softened
  • 2/3 cup granulated sugar
  • 2 large eggs
  • 1/4 cup sour cream
  • 1/4 cup heavy cream
  • 1 teaspoon vanilla extract

For the Banana Cake Layers:

  • 2 cups all-purpose flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2-3 bananas)
  • 1 teaspoon vanilla extract
  • 1/2 cup buttermilk

For the Banana Cream Filling:

  • 1 box (3.4 oz) instant banana pudding mix
  • 2 cups cold milk
  • 1 cup heavy cream, whipped

For the Whipped Cream Frosting:

  • 2 cups heavy cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract


1. Make the Cheesecake Layer:

  • Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
  • In a large bowl, beat the cream cheese and sugar together until smooth.
  • Add the eggs one at a time, mixing well after each addition.
  • Mix in the sour cream, heavy cream, and vanilla extract until combined.
  • Pour the cheesecake batter into the prepared pan and bake for 45-50 minutes, or until the center is set.
  • Allow the cheesecake to cool to room temperature, then refrigerate until firm (at least 4 hours or overnight).

2. Make the Banana Cake Layers:

  • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  • In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
  • In a large bowl, cream the butter and sugar together until light and fluffy.
  • Add the eggs one at a time, beating well after each addition.
  • Mix in the mashed bananas and vanilla extract until well combined.
  • Alternately add the flour mixture and buttermilk to the banana mixture, beginning and ending with the flour mixture. Mix until just combined.
  • Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
  • Allow the cakes to cool in the pans for 10 minutes, then remove from the pans and cool completely on wire racks.

3. Make the Banana Cream Filling:

  • In a medium bowl, whisk together the instant banana pudding mix and cold milk for 2 minutes. Let it sit for 5 minutes to thicken.
  • Fold in the whipped cream until well combined. Refrigerate until ready to use.

4. Make the Whipped Cream Frosting:

  • In a large bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form.

5. Assemble the Cake:

  • Place one layer of banana cake on a serving plate. Spread half of the banana cream filling on top.
  • Place the cheesecake layer on top of the banana cream filling.
  • Spread the remaining half of the banana cream filling on top of the cheesecake layer.
  • Place the second layer of banana cake on top.
  • Frost the entire cake with the whipped cream frosting.
  • Decorate with banana slices or other toppings as desired.
  • Refrigerate the cake for at least 1 hour before serving.


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