Banana Cream Cheesecake cake

Preparation Time:

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 10 minutes
• Chilling Time: 4 hours (or overnight)
• Total Time: 5 hours 40 minutes

Intensity:

• Difficulty Level: Medium

Ingredients:

Cheesecake Layer:

• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs

Cake Layers:

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

Banana Cream Filling:

• 1 package (3.4 ounces) instant banana pudding mix
• 1 1/2 cups cold milk
• 1 cup heavy whipping cream
• 2 tablespoons powdered sugar
• 1 teaspoon vanilla extract

Whipped Cream Frosting:

• 2 cups heavy whipping cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Instructions:

1. Prepare 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 softened cream cheese until smooth. Add the granulated sugar and vanilla extract, mixing until well combined.
   • Add the eggs one at a time, beating well after each addition.
   • Pour the cheesecake batter into the prepared pan and smooth the top.
   • Bake in the preheated oven for 40-45 minutes, or until the center is set. Allow the cheesecake to cool completely, then chill in the refrigerator for at least 4 hours or overnight.
2. Prepare 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 powder, baking soda, and salt.
   • In a large bowl, beat the softened butter with the granulated sugar and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract.
   • Add the flour mixture to the butter 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 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. Prepare Banana Cream Filling:
   • In a medium bowl, whisk together the instant banana pudding mix and cold milk until thickened. Set aside.
   • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Fold the whipped cream into the banana pudding mixture until well combined.
4. Assemble Cake:
   • Place one cake layer on a serving plate. Spread a layer of banana cream filling over the cake.
   • Remove the chilled cheesecake from the springform pan and place it on top of the banana cream filling.
   • Spread another layer of banana cream filling over the cheesecake.
   • Top with the second cake layer.
5. Prepare Whipped Cream Frosting:
   • In a large bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
   • Frost the entire cake with the whipped cream frosting.
6. Serve:
   • Refrigerate the cake until ready to serve. Slice and enjoy!

Nutrition Information (per serving, assuming 16 servings):

• Calories: 450 kcal
• Carbohydrates: 45g
• Protein: 6g
• Fat: 27g
• Fiber: 2g
• Sugar: 30g
• Sodium: 250mg

Enjoy your delicious and indulgent Banana Cream Cheesecake Cake!