Description
This Banana Pudding Cheesecake Cake layers creamy cheesecake, moist banana cake, and banana pudding for a dreamy, crowd-pleasing dessert.
Ingredients
Scale
Cheesecake Layer:
- 16 oz cream cheese (softened)
- 3/4 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 tsp vanilla extract
Banana Cake Layers:
- 2 1/2 cups all-purpose flour
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (softened)
- 1 1/2 cups granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas
- 1 cup buttermilk
- 1 tsp vanilla extract
Banana Pudding Filling:
- 1 3.4 oz package instant banana pudding mix
- 2 cups cold milk
- 1 cup whipped topping
Toppings:
- Caramel sauce
- Nilla wafers
- Fresh banana slices (optional)
Instructions
- Preheat oven to 325°F. Make cheesecake by mixing cream cheese, sugar, eggs, sour cream, and vanilla. Bake in lined springform pan 40–45 min. Cool and chill.
- Preheat oven to 350°F. Whisk dry cake ingredients. Cream butter and sugar; beat in eggs, bananas, and vanilla. Alternate adding dry ingredients and buttermilk. Divide into pans and bake 25–30 min.
- Whisk pudding mix with milk. Fold in whipped topping and chill.
- To assemble: banana cake layer → pudding → cheesecake → pudding → banana cake.
- Decorate with caramel, Nilla wafers, and bananas. Serve chilled.
Notes
-
Room temperature ingredients improve texture.
-
Use less milk for firmer pudding.
-
Freeze individual slices for up to 1 month.
-
Can be made gluten-free with 1:1 flour blend.
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Stabilize homemade whipped cream if not using Cool Whip.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
Nutrition
- Calories: 520