Banana Cream Cheesecake Cake

Sure, here’s a recipe for Banana Cream Cheesecake Cake:

Ingredients for the crust:

• 2 cups of graham cracker crumbs
• 1/4 cup of granulated sugar
• 1/2 cup of unsalted butter, melted

Ingredients for the cheesecake filling:

• 24 ounces of cream cheese, softened
• 1 cup of granulated sugar
• 4 large eggs
• 1/4 cup of sour cream
• 1/4 cup of heavy cream
• 2 ripe bananas, mashed
• 1 teaspoon of vanilla extract

Ingredients for the banana cake:

• 1 1/2 cups of all-purpose flour
• 1 teaspoon of baking powder
• 1/2 teaspoon of baking soda
• 1/2 teaspoon of salt
• 1/2 cup of unsalted butter, softened
• 1 cup of granulated sugar
• 2 large eggs
• 1 teaspoon of vanilla extract
• 1/2 cup of buttermilk
• 2 ripe bananas, mashed

Instructions:

1. Preheat the oven to 325°F (165°C). Grease a 9-inch springform pan with nonstick cooking spray.
2. To make the crust, mix together the graham cracker crumbs, sugar, and melted butter in a medium bowl until well combined. Press the mixture into the bottom of the prepared pan.
3. To make the cheesecake filling, beat the cream cheese and sugar in a large bowl with an electric mixer on medium speed until creamy. Add the eggs, one at a time, beating well after each addition. Add the sour cream, heavy cream, mashed bananas, and vanilla extract, and beat until well combined.
4. Pour the cheesecake filling over the crust and smooth the top with a spatula.

1. To make the banana cake, whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
2. In a separate large bowl, cream the butter and sugar together with an electric mixer on medium speed until light and fluffy. Add the eggs and vanilla extract, and beat until well combined.
3. Add half of the flour mixture to the butter mixture and mix until just combined. Add the buttermilk and mix until just combined. Add the remaining flour mixture and mix until just combined. Fold in the mashed bananas.
4. Pour the banana cake batter over the cheesecake filling and spread it out evenly.

1. Bake the cake for 70 to 80 minutes, or until a toothpick inserted into the center comes out clean.
2. Let the cake cool to room temperature, then cover and refrigerate for at least 2 hours or overnight.
3. Once the cake is chilled, run a knife around the edges of the pan to loosen it, then release the sides of the pan and remove the cake.
4. Serve the Banana Cream Cheesecake Cake chilled, garnished with fresh banana slices if desired.
5. Enjoy!