Banana Split Cheesecake Cake Recipe
Ingredients:
For the Cheesecake Layer:
- 16 oz (450g) cream cheese, softened
- 2/3 cup (130g) granulated sugar
- 1/8 tsp salt
- 2 large eggs
- 1/3 cup (80ml) sour cream
- 1/3 cup (80ml) heavy cream
- 1 tsp vanilla extract
For the Cake Layers:
- 2 cups (250g) all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 3/4 cup (170g) unsalted butter, room temperature
- 1 1/2 cups (300g) granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1 cup (240ml) buttermilk
- 1 cup (240ml) mashed ripe bananas (about 2-3 bananas)
For the Frosting:
- 1 cup (225g) unsalted butter, room temperature
- 8 oz (225g) cream cheese, softened
- 4 cups (480g) powdered sugar
- 1 tsp vanilla extract
- 1-2 tbsp (15-30ml) heavy cream (as needed for consistency)
For Assembly:
- 1 cup (240ml) hot fudge sauce, warmed
- 1 cup (240ml) strawberry sauce (store-bought or homemade)
- 1 cup (240ml) crushed pineapple, drained
- 1 cup (240ml) chopped nuts (optional)
- Whipped cream, for garnish
- Maraschino cherries, for garnish
- Sliced bananas, for garnish
Instructions:
1. Prepare the Cheesecake Layer:
- Preheat your oven to 325°F (163°C). Line the bottom of an 8-inch (20cm) springform pan with parchment paper and grease the sides.
- In a large bowl, beat the cream cheese, sugar, and salt until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition.
- Add the sour cream, heavy cream, and vanilla extract. Mix until smooth.
- Pour the batter into the prepared springform pan and smooth the top.
- Bake for 45-50 minutes, or until the center is set and the edges are lightly golden.
- Allow the cheesecake to cool in the pan, then refrigerate for at least 4 hours or overnight.
2. Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 9-inch (23cm) round cake pans.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
- In a large bowl, beat the butter and sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition. Mix in the vanilla extract.
- Add the dry ingredients alternately with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined.
- Fold in the mashed bananas.
- Divide the batter evenly between the prepared cake pans and smooth the tops.
- Bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cakes to cool in the pans for 10 minutes, then remove to wire racks to cool completely.
3. Prepare the Frosting:
- In a large bowl, beat the butter and cream cheese until smooth and creamy.
- Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
- Add the vanilla extract and mix until combined.
- Add heavy cream as needed to achieve a spreadable consistency.
4. Assemble the Cake:
- Place one cake layer on a serving plate. Spread a thin layer of frosting on top.
- Remove the cheesecake layer from the springform pan and place it on top of the first cake layer. Spread a thin layer of frosting on top of the cheesecake layer.
- Place the second cake layer on top of the cheesecake.
- Frost the top and sides of the cake with the remaining frosting.
- Drizzle the hot fudge sauce and strawberry sauce over the top of the cake, allowing some to drip down the sides.
- Top with crushed pineapple and chopped nuts, if desired.
- Garnish with whipped cream, maraschino cherries, and sliced bananas just before serving.
5. Serve and Enjoy:
- Refrigerate the cake until ready to serve.
- Slice and enjoy this decadent Banana Split Cheesecake Cake!
This recipe combines the creamy richness of cheesecake with the fruity flavors of a banana split, making it a perfect treat for special occasions.