Banana Pudding Cheesecake With Banana Cake Layers

Banana Pudding Cheesecake with Banana Cake Layers

Table of Contents

Ingredients:

For the Banana Cake Layers:

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

For the Cheesecake Layer:

24 oz cream cheese, softened
1 cup granulated sugar
1 tablespoon all-purpose flour
1 teaspoon vanilla extract
3 large eggs
1/2 cup sour cream
1/2 cup heavy whipping cream

For the Banana Pudding:

1 cup granulated sugar
1/4 cup all-purpose flour
1/4 teaspoon salt
3 cups whole milk
3 large egg yolks, beaten
2 teaspoons vanilla extract
2 tablespoons unsalted butter
1 1/2 cups crushed vanilla wafers

For the Whipped Cream Topping:

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

For Garnish:

Sliced bananas
Crushed vanilla wafers

Directions:

Prepare the Banana Cake Layers:

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a small bowl, mix the mashed bananas with the lemon juice and set aside.
In a medium bowl, whisk together the flour, baking soda, and salt.
In a large bowl, cream the butter and sugar together until light and fluffy. Beat in the eggs one at a time, then stir in the vanilla extract. Add the flour mixture alternately with the buttermilk, beginning and ending with the flour mixture. Stir in the mashed bananas.
Divide the batter evenly between the prepared cake pans. Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool in the pans for 10 minutes, then turn them out onto a wire rack to cool completely.

Prepare the Cheesecake Layer:

Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
In a large bowl, beat the cream cheese and sugar together until smooth. Add the flour and vanilla extract and mix until combined. Add the eggs one at a time, mixing well after each addition. Add the sour cream and heavy cream, and mix until smooth.
Pour the cheesecake batter into the prepared springform pan. Bake for 60-70 minutes, or until the center is set and the top is lightly browned. Let the cheesecake cool in the oven with the door slightly open for 1 hour, then refrigerate for at least 4 hours or overnight.

Prepare the Banana Pudding:

In a medium saucepan, whisk together the sugar, flour, and salt. Gradually whisk in the milk. Cook over medium heat, stirring constantly, until the mixture thickens and comes to a boil. Boil for 1 minute, then remove from heat.
Gradually whisk about 1 cup of the hot mixture into the beaten egg yolks. Return the egg mixture to the saucepan and cook, stirring constantly, for 2 minutes. Remove from heat and stir in the vanilla extract and butter. Let the pudding cool slightly, then fold in the crushed vanilla wafers.

Prepare the Whipped Cream Topping:

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

Assemble the Cake:

Place one banana cake layer on a serving plate. Spread half of the banana pudding over the cake layer. Place the cheesecake layer on top and spread the remaining banana pudding over the cheesecake. Top with the second banana cake layer.
Spread the whipped cream topping over the top and sides of the cake. Garnish with sliced bananas and crushed vanilla wafers.