Red Velvet Banana Pudding Cheesecake Slice.

This decadent dessert features layers of red velvet cake, banana pudding cheesecake, and fluffy whipped cream. Each slice contains a delicious combination of creamy, fruity, and vivid flavors.

Ingredients:

For the red velvet cake layer:

1. One cup of all-purpose flour 🌾
2. One cup of granulated sugar.
3. One tablespoon cocoa powder 🍫
4. 1/2 teaspoon baking powder 🧁
5. 1/2 teaspoon baking soda 🥄
6. 1/4 teaspoon salt
7. 1/2 cup vegetable oil 🫒
8. 1/2 cup buttermilk at room temperature 🥛.
9. One huge egg 🥚.
10. 1 tablespoon of red food coloring
11. 1 teaspoon vanilla extract.
12. ½ teaspoon white vinegar 🍶

For the Banana Pudding Cheesecake Layer:

1. 16 ounces of softened cream cheese 🧀
2. 1/2 cup granulated sugar.
3. Two huge eggs 🥚.
4. 1 cup mashed ripe bananas (about 2 bananas)
5. 1 teaspoon vanilla extract.
6. 1/2 cup sour cream 🍶
7. For the toppings:
8. 1 cup heavy cream 🍶.
9. 2 tablespoons powdered sugar 🍬.
10. 1 teaspoon vanilla extract.
11. Sliced bananas.
12. Optional: crushed vanilla wafers or miniature red velvet cake crumbs. 🍪

Instructions:

1. Prepare the Red Velvet Cake Layer.

• Preheat the oven to 350°F (175°C) and butter a 9-by-13-inch baking pan.
• In a medium basin, combine the flour, sugar, cocoa powder, baking powder, baking soda, and salt.
• In another bowl, mix together the vegetable oil, buttermilk, egg, red food coloring, vanilla essence, and vinegar.
• Mix the wet components with the dry ingredients until just mixed.
• Place the mixture in the prepared pan and bake for 15-18 minutes, or until a toothpick comes out clean. Allow to cool completely.

2. Make the Banana Pudding Cheesecake Layer:

• In a large mixing bowl, combine softened cream cheese and sugar and whisk until smooth.
• Add the eggs one at a time, stirring thoroughly after each addition.
• Combine the mashed bananas, vanilla essence, and sour cream until smooth.
• Spread the cheesecake batter over the cooled red velvet cake layer in the same pan.

3) Bake the cheesecake layer.

• Reduce the oven temperature to 325°F (163°C).
• Bake for 35-40 minutes, or until the middle is firm yet slightly jiggly.
• Turn off the oven, open the door, and let the cheesecake cool in there for an hour. Refrigerate for at least 4 hours, or overnight.

4. Prepare the whipped cream topping.

• In a large mixing bowl, combine the heavy cream, powdered sugar, and vanilla extract until soft peaks form.

5. Assemble and serve.

• Spread or pipe whipped cream on top of the cheesecake layer.
• Garnish with banana slices, crushed vanilla wafers, or red velvet crumbs.
• Slice and savor each stunning, sumptuous bite!
• This Red Velvet Banana Pudding Cheesecake slice is the perfect dessert for special occasions or simply because! 🍌🍫😊