Banana Pudding Cheesecake Cake Recipe

If you’re a fan of creamy cheesecakes, light banana pudding, and decadent cakes, then you’re in for a real treat! Banana Pudding Cheesecake Cake is a showstopper dessert that combines the best of all three. Imagine a moist banana cake layered with a rich, velvety cheesecake filling, and topped with fluffy whipped cream and crunchy Nilla wafer crumbs. It’s the kind of dessert that’ll make you the hero at any gathering, and trust me, you’ll want to keep this recipe in your back pocket for every special occasion.

It’s a flavor-packed dream come true! You get the comforting, familiar taste of banana pudding with an extra cheesecake twist that takes everything to a whole new level. Every bite is a perfect balance of sweetness, creaminess, and just the right amount of banana flavor. This cake is one of those desserts that looks fancy but is surprisingly easy to make, so don’t be intimidated—it’s definitely worth the effort. Trust me, it’s going to blow your mind!

Why You’ll Love Banana Pudding Cheesecake Cake

This recipe isn’t just about the ingredients; it’s about creating a dessert that makes you feel like you’re indulging in something truly special. Whether you’re celebrating a birthday, hosting a dinner party, or simply satisfying your sweet tooth, this cake is the perfect fit. Here’s why it’s a favorite:

Versatile: This cake can be the star of any occasion, from family gatherings to special celebrations. It’s a dessert that everyone will be talking about.

Budget-Friendly: The ingredients are simple and easy to find, making it an affordable dessert to whip up. No need for fancy or expensive ingredients.

Crowd-Pleasing: Whether you’re serving kids, adults, or both, everyone loves the combination of banana pudding, cheesecake, and cake. It’s a universal winner!

Customizable: You can play around with the flavors by adding more banana, swapping in different cookies, or even drizzling caramel or chocolate on top for an extra layer of indulgence.

Impressive: With its layers of deliciousness and that gorgeous presentation, this cake is bound to impress. It’s the kind of dessert that makes you look like a pro baker.

Ingredients in Banana Pudding Cheesecake Cake

This cake is made up of three main layers—banana cake, cheesecake filling, and a creamy topping. Here’s what you’ll need:

For the Banana Cake

• Flour
• Baking powder
• Salt
• Ripe bananas (the riper, the better—they add more flavor!)
• Butter
• Sugar
• Eggs
• Vanilla extract
• Buttermilk

For the Cheesecake Filling

• Cream cheese (softened)
• Granulated sugar
• Sour cream
• Heavy cream
• Vanilla extract

For the Whipped Cream Topping

• Heavy cream
• Powdered sugar
• Vanilla extract

For Assembly

• Nilla Wafers
• Sliced bananas (optional, for extra banana flavor between the layers)

Instructions

Ready to make your new favorite dessert? Let’s dive into the steps:

Preheat and Prep the Cake Pans

Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans to prevent sticking. Set them aside.

Make the Banana Cake

In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the mashed bananas and vanilla extract until fully combined. Gradually add the dry ingredients to the wet mixture, alternating with the buttermilk. Mix until just combined, being careful not to overmix. Divide the batter evenly between the two prepared cake pans.

Bake the Cake

Bake the cakes for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Once baked, let them cool in the pans for 10 minutes, then transfer them to wire racks to cool completely.

Make the Cheesecake Filling

While the cakes are cooling, beat the softened cream cheese and sugar together until smooth. Add the sour cream and vanilla extract, then mix until combined. Gradually add the heavy cream and beat until the filling is thick and creamy. Set the filling aside.

Make the Whipped Cream Topping

In a chilled mixing bowl, beat the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Be careful not to overbeat, as it can turn into butter. Set the whipped cream aside.

Assemble the Cake

Once the banana cakes are completely cool, place one layer on a serving plate. Spread the cheesecake filling evenly over the top of the first cake layer. Add a few sliced bananas and Nilla wafers for extra flavor and texture. Place the second cake layer on top, gently pressing it down.

Add the Whipped Cream Topping

Spread the whipped cream over the top of the second cake layer, smoothing it out with a spatula. Garnish with crushed Nilla wafers, more banana slices, and even a few extra Nilla wafers around the edges for that classic banana pudding vibe.

Chill the Cake

For the best results, refrigerate the cake for at least 2 hours to let all the layers set and come together. This also allows the flavors to meld and makes cutting the cake a breeze.

Serve and Enjoy

Once chilled, slice the cake into generous pieces and serve. Get ready for the “wow” factor—it’s going to be a hit!

How to Serve Banana Pudding Cheesecake Cake

This cake is delicious all on its own, but here are a few extra ideas for serving it up:

Serve with Coffee or Tea: The richness of the cake pairs perfectly with a warm cup of coffee or tea. It makes for a lovely dessert after a big meal.
Top with Extra Banana Slices: If you’re a true banana lover, feel free to pile on extra banana slices for even more flavor and texture.
With a Drizzle of Caramel or Chocolate Sauce: A little drizzle of caramel or chocolate sauce can take this cake to the next level of indulgence.

Additional Tips

Bananas: Use ripe bananas for the best flavor and texture. Overripe bananas with brown spots are perfect because they’re super sweet.
Make Ahead: This cake actually gets better the next day as the flavors meld together, so it’s a great make-ahead dessert.
Chill the Cake: Let the cake chill in the fridge for at least 2 hours before serving to give it time to firm up and make slicing easier.
Crushed Nilla Wafers: Crush the Nilla wafers just before serving to keep them crisp. You can even add them to the cake layers for extra crunch if desired.

FAQ Section

Q1: Can I use a different type of cake instead of banana cake?
A1: Absolutely! If you’re not a banana fan, you can use a basic vanilla cake instead. The cheesecake filling and whipped cream will still pair beautifully with it.

Q2: Can I make this cake in advance?
A2: Yes! You can make the cake a day ahead and keep it in the fridge until you’re ready to serve. It will actually taste even better after the layers have had time to set.

Q3: Can I freeze this cake?
A3: It’s best to freeze the banana cake layers on their own (without the cheesecake filling or whipped cream). You can freeze the cake layers for up to 3 months, then thaw and assemble with the fresh fillings later.

Q4: How do I store leftover cake?
A4: Store any leftover cake in an airtight container in the fridge for up to 3 days. The cake will stay fresh and delicious!

Q5: Can I use a different type of cookie for the topping?
A5: Of course! While Nilla wafers are the traditional choice, you can use any type of crisp cookie you prefer, such as shortbread or graham crackers.

Q6: How can I make this cake gluten-free?
A6: You can use a gluten-free flour blend in place of the all-purpose flour for the banana cake. Just make sure to check the labels on the Nilla wafers and other ingredients to ensure they’re gluten-free.

Conclusion

Banana Pudding Cheesecake Cake is an absolute winner in the dessert world. With its rich cheesecake filling, soft banana cake layers, and light whipped cream topping, this cake will have everyone asking for the recipe. It’s the perfect dessert to wow your guests and indulge your sweet tooth. So, go ahead and make this beauty—it’s bound to be a crowd-pleaser! Enjoy every bite!

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