Banana Pudding Cheesecake Cake

Instructions

1. Make the Cheesecake Layer:

1. Preheat oven to 325°F (160°C). Grease and line a 9-inch springform pan with parchment paper.
2. In a medium bowl, beat cream cheese and sugar until smooth and creamy.
3. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until combined.
4. Pour the batter into the prepared pan and smooth the top.
5. Bake for 30–35 minutes or until set and slightly jiggly in the center. Let cool completely, then refrigerate until cold and firm.

2. Make the Banana Cake Layers:

6. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
7. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
8. In a large mixing bowl, cream the butter and sugar until light and fluffy, about 3–4 minutes.
9. Add eggs one at a time, beating well after each. Stir in mashed bananas and vanilla extract.
10. Alternate adding the dry ingredients and buttermilk, mixing on low until just combined. Do not overmix.
11. Divide the batter evenly between the pans and smooth the tops. Bake for 25–30 minutes, or until a toothpick inserted into the center comes out clean.
12. Cool completely in the pans, then carefully remove and set aside.

3. Make the Banana Pudding Filling:

13. In a bowl, whisk together the instant banana pudding mix and cold milk until thickened, about 2 minutes.
14. Fold in the whipped topping until fully combined. Refrigerate until ready to use.

4. Assemble the Cake: