Banana Cheesecake Cake

As I stand in my kitchen, the sweet aroma of ripe bananas fills the air, and I can hardly contain my excitement for the creation of my beloved Banana Cheesecake Cake. This dessert is a delightful blend of rich cheesecake layered between two moist banana cakes, making it a showstopper at any gathering. I first stumbled upon this perfect pairing while experimenting with my favorite flavors, and it quickly became a request at family get-togethers. Each bite is a memorable combination of creamy and fruity goodness that brings smiles all around the table.

What I love about the Banana Cheesecake Cake is how it captures the essence of comfort food while still being a bit indulgent. It’s perfect for birthdays, holidays, or just when you’re craving something sweet. The layers of banana cake are soft and fluffy, while the cheesecake adds a luxurious texture that takes the cake to a whole new level. Trust me, once you dive into this dessert, you won’t be able to resist going back for seconds.

And let’s not forget about the caramel syrup drizzled on top – it adds an irresistible touch that elevates this cake even further. Whether you’re serving it at a special event or simply enjoying a slice with a cup of coffee at home, the Banana Cheesecake Cake is sure to impress.

What You Need for Banana Cheesecake Cake

Gathering the right ingredients is essential for a successful Banana Cheesecake Cake. Each component plays a crucial role in achieving the perfect balance of flavors and textures. The key players include ripe bananas, cream cheese, and a blend of spices that create warmth and depth.

• Two 8-ounce packages cream cheese, at room temperature – The base of our cheesecake layer, it provides a creamy, rich texture that is essential for the cake’s success.
• ⅔ cup granulated white sugar – This will sweeten the cream cheese mixture and help achieve that silky smooth texture.
• Pinch of salt – A little salt enhances the flavors and balances the sweetness of the cake.
• 2 large eggs – Eggs help bind the cheesecake filling, adding richness and structure.
• ⅓ cup sour cream – Sour cream adds tanginess and moisture to the cheesecake layer.
• ⅓ cup heavy whipping cream – This will add to the creaminess of the cheesecake.
• 1 teaspoon vanilla extract – Pure vanilla enhances the flavors in the cake.
• 3 cups all-purpose flour – The flour is the foundation for the cake layers, providing structure.
• 2 cups granulated white sugar – More sugar for the banana cake, ensuring it’s sweet and delightful.
• 1 teaspoon baking soda – This helps the banana cake rise, making it fluffy.
• 1 teaspoon ground cinnamon – Cinnamon adds warmth and a hint of spice that complements the bananas.
• ½ teaspoon ground nutmeg – Nutmeg adds a cozy aroma and flavor to the cake.
• ½ teaspoon salt – Again, this balances the sweetness and enhances the overall flavor.
• 3 large eggs, at room temperature – Additional eggs for the banana cake ensure it’s moist and tender.
• ¾ cup vegetable or canola oil – Oil adds moisture to the cake, making it deliciously tender.
• 2 teaspoons vanilla extract – More vanilla for the cake layers, enhancing the flavor.
• 1½ cups mashed ripe bananas – The star ingredient! Ripe bananas bring sweetness and moisture to the cake.
• 1 cup chopped toasted pecans – Pecans add a lovely crunch and nutty flavor to the banana cake.
• 2½ cups powdered sugar, sifted to remove lumps – For a smooth and creamy frosting that brings everything together.
• Two 8-ounce packages cream cheese, at room temperature – More cream cheese for the frosting, giving it that signature creaminess.
• ½ cup (1 stick) salted butter, at room temperature – Butter adds richness and flavor to the frosting.
• 1 tablespoon vanilla extract – Extra vanilla for the frosting, making it irresistible.
• sliced banana – For garnish, adding a fresh touch to the cake when serving.
• caramel syrup – A sweet drizzle to complement the cake’s flavors.

Step by Step Instructions for Banana Cheesecake Cake

Now that you’ve gathered all your ingredients, it’s time to dive into the fun part: making your Banana Cheesecake Cake. Follow these detailed steps to ensure everything turns out perfectly.

1. Preheat the oven to 325°F. Begin by preparing the cheesecake layer. Place a large roasting pan on the lower third rack of the oven to create a water bath. This will help the cheesecake cook evenly and remain moist.
2. Fill a kettle with water and place it on the stove to boil. Meanwhile, spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. This ensures that your cheesecake doesn’t stick.
3. Wrap a double layer of foil around the bottom and up the sides of the springform pan. This seals the pan, preventing water from seeping in during the water bath cooking process.
4. In a large bowl, use an electric mixer to blend the cream cheese until it becomes smooth and creamy. Scrape down the sides of the bowl to ensure an even mix.
5. Gradually mix in the granulated white sugar and pinch of salt, blending for about 2 minutes. This step helps to incorporate air, making your cheesecake light and fluffy.
6. Add the eggs, one at a time, blending after each addition. This technique ensures that the eggs are fully incorporated without overmixing.
7. Mix in the sour cream, heavy whipping cream, and vanilla extract. Blend until the mixture is completely smooth and creamy.
8. Pour the cheesecake batter into the prepared springform pan. Place this pan inside the roasting pan that you prepared earlier.
9. Carefully pour the hot water from your kettle into the roasting pan, filling it until it reaches about an inch up the sides of the cheesecake pan. This water bath will help regulate the temperature and keep the cheesecake from cracking.
10. Bake the cheesecake in the preheated oven for about 45 minutes. You’ll know it’s done when the top feels set to the touch and doesn’t jiggle.
11. Once baked, remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. After cooling, place the pan in the freezer to let the cheesecake freeze completely, which can take several hours or overnight.
12. Next, preheat the oven to 350°F for the banana cake layers. Spray two 9-inch round cake pans with nonstick spray.
13. In another large bowl, whisk together the all-purpose flour, granulated white sugar, baking soda, ground cinnamon, ground nutmeg, and salt until combined.
14. Add the remaining eggs, vegetable oil, and vanilla extract to the dry ingredients. Use an electric mixer to combine until everything is well blended, about 1 minute.
15. Scrape the bowl’s sides and beat on high speed for another minute. Then gently fold in the mashed ripe bananas and chopped toasted pecans, mixing until just combined.
16. Divide the batter evenly between the prepared cake pans. Bake in the oven for 25 to 28 minutes, or until a toothpick inserted into the center comes out mostly clean.
17. Let the cakes cool in the pans on a wire rack for 10 minutes. Then invert them onto the racks to cool completely.
18. To make the frosting, combine the powdered sugar, cream cheese, butter, and vanilla extract in a large bowl. Use an electric mixer on medium-high speed to beat until smooth and creamy. Be cautious not to over-beat, as this can affect the texture.
19. Once the cakes are completely cool, place one layer on a cake plate or platter. Remove the cheesecake from the freezer and gently take it out of the pan. If it’s slightly larger than the cake layers, carefully shave off the excess edges to match its size.
20. Place the cheesecake layer directly on top of the first cake layer.
21. Add the second cake layer on top of the cheesecake, creating a beautiful three-layer dessert.
22. Apply a crumb coat by using a long, thin spatula to cover the cake with a thin layer of frosting. This prevents crumbs from mixing into the final layer of frosting. Don’t stress about crumbs showing through the coat.
23. Refrigerate the cake for 30 minutes to set the crumb coat. After this, apply a second layer of frosting evenly across the top and down the sides, ensuring a smooth finish.
24. Finally, decorate your cake as desired. I love piping extra frosting on top and adding fresh sliced bananas alongside a drizzle of caramel syrup for a stunning presentation.
25. Keep the cake refrigerated until you’re ready to serve, and enjoy each slice with the delightful flavors and textures of the Banana Cheesecake Cake.

Substitutions and Tips

When preparing your Banana Cheesecake Cake, consider these helpful tips and substitutions to achieve the best results.

• Storage: To store leftovers, cover the cake with plastic wrap or place it in an airtight container. This will keep it fresh for up to 3 days in the refrigerator.
• Freezing: You can freeze the cake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil to protect it from freezer burn. Thaw it in the refrigerator before serving.
• Pairing: Serve this cake with a scoop of vanilla ice cream or whipped cream for an extra treat.
• Variations: Consider adding chocolate chips to the batter for a chocolate-banana combo. You could also swap in walnuts for pecans if preferred.
• Banana Ripeness: Ensure your bananas are very ripe. The more brown spots, the sweeter and more flavorful they will be for baking.

Perfect Pairings for Banana Cheesecake Cake

Now that you’ve created this scrumptious Banana Cheesecake Cake, let’s talk about how to serve it perfectly.

• Coffee or Tea: Enjoy a slice with a warm cup of coffee or tea. The flavors blend beautifully, making it an excellent afternoon treat.
• Fruit Salad: Pair the cake with a fresh fruit salad to add a refreshing contrast to its richness.
• Special Occasions: This cake is perfect for birthdays, anniversaries, or family gatherings. Its impressive layers will wow your guests.
• Enjoy as Dessert: Serve this cake as a dessert after a hearty meal. Its sweetness is a lovely conclusion to any dinner.
• Seasonal Serving: In the fall, consider adding a sprinkle of pumpkin spice to the frosting for a seasonal twist.
• Leftover Serving: If you have leftovers, serve them chilled directly from the fridge for a refreshing bite.

FAQ

Conclusion

The Banana Cheesecake Cake is a true masterpiece that combines the richness of cheesecake with the delightful flavor of bananas, resulting in a dessert that’s both beautiful and delicious. I encourage you to try making this cake for your next gathering or simply to treat yourself and your loved ones. It’s a great way to showcase your baking skills while indulging in a sweet treat that everyone will enjoy!

Banana Cheesecake Cake

The ultimate comfort food in dessert form! This Banana Cheesecake Cake beautifully combines moist banana cake with rich cheesecake layers, topped with luscious frosting and caramel syrup. Perfect for any occasion, it's a must-try!

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Course Desserts

Cuisine American

Servings 16 servings

Calories 450 kcal

Equipment

• Frying Pan
• Whisk
• Blender
• Oven
• Peeler
• Large Pot
• Chef's Knife
• Mixing Bowl
• Wooden Spoon
• Baking Sheet

Ingredients

  

• 2 packages Cream Cheese 8-ounce packages at room temperature
• ⅔ cup Granulated White Sugar
• pinch Salt
• 2 large Eggs
• ⅓ cup Sour Cream
• ⅓ cup Heavy Whipping Cream
• 1 teaspoon Vanilla Extract
• 3 cups All Purpose Flour
• 2 cups Granulated White Sugar
• 1 teaspoon Baking Soda
• 1 teaspoon Ground Cinnamon
• ½ teaspoon Ground Nutmeg
• ½ teaspoon Salt
• 3 large Eggs at room temperature
• ¾ cup Vegetable or Canola Oil
• 2 teaspoons Vanilla Extract
• 1½ cups Mashed Ripe Bananas
• 1 cup Chopped Toasted Pecans
• 2½ cups Powdered Sugar sifted to remove lumps
• 2 packages Cream Cheese 8-ounce packages at room temperature
• ½ cup Salted Butter 1 stick, at room temperature
• 1 tablespoon Vanilla Extract
• 1 banana Sliced Banana
• Caramel Syrup

Instructions

 

• Preheat the oven to 325°F. Place a large roasting pan on the lower third rack of the oven. Place a kettle of water on the stove to boil. Spray a 9-inch springform pan with nonstick spray and line the bottom with a round of parchment paper. Wrap a double layer of foil around the bottom and up the sides of the pan (you want to seal it so the water from the water bath doesn't seep into the pan).
• In a large bowl, use an electric mixer to mix the cream cheese- blend until it is nice and smooth and creamy. Mix in sugar and salt and blend for 2 minutes, scraping down sides of the bowl as needed.
• Add eggs, one at a time, blending after each addition. Finally, mix in sour cream, whipping cream and vanilla. Mix until smooth. Pour the batter into the prepared pan.
• Set the pan into the roasting pan in the pre-heated oven. Carefully pour the hot water from your kettle into the roasting pan (it will fill the pan surrounding the cheesecake). Pour enough water so that there is about an inch of water coming up the foil along the sides of the cheesecake pan. Bake the cheesecake for 45 minutes. It should be set to the touch and not jiggly.
• Remove the cheesecake from the roasting pan and let it cool on a wire rack for at least an hour. When it has cooled, place the pan into the freezer and let the cheesecake freeze completely. This can be done in several hours- or overnight.
• Preheat the oven to 350°F. Spray two 9-inch round cake pans with nonstick spray (the baking spray with flour is best).
• In a large bowl, whisk together the flour, sugar, baking soda, cinnamon, nutmeg and salt. Add eggs, oil and vanilla to the flour mixture. Use an electric mixer to combine the ingredients for 1 minute, until well blended.
• Scrape the sides of the bowl and then beat on high speed for 1 minute. Stir in the bananas and pecans. Divide the batter between the prepared pans.
• Bake 25 to 28 minutes or until a toothpick inserted into the center comes out mostly clean. Let the pans cool on a wire rack for 10 minutes. Then invert the cakes onto a rack to cool completely.
• In a large bowl, using an electric mixer on medium-high speed, beat powdered sugar, cream cheese, butter and vanilla until it is smooth and creamy (do not over beat).
• Place one cake layer into the center of a cake plate or platter. Remove the cheesecake from the freezer, take off the sides of the pan, and slide a knife under the parchment to remove the cheesecake from the pan. Peel off the parchment.
• Measure your cheesecake layer against the cake layers. If the cheesecake layer turns out to be a slightly larger round than your cake, move it to a cutting board and gently shave off some of the exterior of the cheesecake to get it to the same size as your cake layers. Place the cheesecake layer on top of the first cake layer.
• Place the 2nd cake layer on top of the cheesecake. Apply a crumb coat layer to the cake- use a long, thin spatula to cover the cake completely with a thin and even layer of frosting. Be sure to wipe off your spatula each time you are about to dip it back into the bowl to get more frosting (this way you won't be transferring any red crumbs into the bowl of frosting).
• Once the first layer of frosting is set, apply the 2nd layer. Start by adding a large scoop of frosting onto the top of the cake. Use a long, thin spatula to spread the frosting evenly across the top and then spread it down the sides of the cake too.
• Because you applied a crumb-coat layer, you shouldn't have any crumbs floating around in the final frosting layer. Decorate, as desired. I recommend piping a little more frosting decoratively on top. Keep this cake refrigerated.
• Serve slices with sliced banana and a drizzle of caramel syrup.

Notes

• If serving at a party: It's okay to leave the cake at room temperature for about an hour while serving.
• Refrigeration: Keep it in the refrigerator if not being served immediately.
• Freezing: The cake freezes perfectly! You can make it a day ahead and freeze it as-is.
• Thawing: This cake thaws quickly when taken out of the freezer.

Keyword Banana Cheesecake Cake, Cream Cheese Dessert, Easy Banana Cake, Layered Cake Recipe

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Meet Natalie Cole

I’m Natalie! I appreciate simple, honest food that nourishes the soul without requiring hours of effort. I’m always looking for smart shortcuts that save time but never sacrifice quality or taste. I cooked and photographed this meal right here in our kitchen, capturing every step to show you that a beautiful, cozy dinner is completely within reach.