Banana Pudding Cheesecake Cake
This Banana Pudding Cheesecake Cake layers creamy cheesecake, moist banana cake, and banana pudding for a dreamy, crowd-pleasing dessert.
Ingredients
Cheesecake Layer:
- 16 oz cream cheese softened
- ¾ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
Banana Cake Layers:
- 2 ½ cups all-purpose flour
- 1 ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter softened
- 1 ½ cups granulated sugar
- 3 large eggs
- 1 cup mashed ripe bananas
- 1 cup buttermilk
- 1 teaspoon 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.
- Stabilize homemade whipped cream if not using Cool Whip.