in

Banana Split Cheesecake Cake

Banana Split Cheesecake Cake

WANT TO SAVE THIS RECIPE?

If you love banana splits and cheesecake, this show-stopping Banana Split Cheesecake Cake is the perfect dessert for you! Combining layers of moist banana cake, rich cheesecake, and fresh fruit, it’s a decadent treat that will wow your family and friends. With its stunning presentation and irresistible flavors, this dessert is perfect for special occasions or just when you’re craving something truly indulgent.

A Dessert That’s the Best of Both Worlds

This Banana Split Cheesecake Cake takes two classic desserts—banana splits and cheesecake—and blends them into a masterpiece. Layers of fluffy banana cake are paired with creamy cheesecake and topped with whipped cream, fresh strawberries, bananas, raspberries, and chocolate. Every bite is a delightful balance of flavors and textures that bring the beloved banana split to life in cake form.

Whether you’re celebrating a birthday, hosting a party, or simply want to treat yourself, this cake will impress everyone with its combination of bold flavors and elegant presentation. And the best part? It’s easier to make than you might think!

Ingredients for Banana Split Cheesecake Cake

To create this decadent dessert, you’ll need a mix of simple baking staples and fresh ingredients. Here’s what you’ll need to bring this cake to life:

For the Banana Cake:

  • 2 cups all-purpose flour – Provides the structure for the cake layers.
  • 1 ½ tsp baking powder – Ensures the cake rises evenly.
  • ½ tsp baking soda – Reacts with the bananas for extra lift.
  • ½ tsp salt – Balances the sweetness and enhances flavor.
  • ½ cup unsalted butter (softened) – Adds richness to the cake.
  • 1 cup granulated sugar – Sweetens the batter.
  • 2 large eggs – Helps bind the ingredients together.
  • 1 cup mashed ripe bananas – The star of the cake, adding natural sweetness and moisture.
  • ½ cup sour cream – Makes the cake tender and moist.
  • 1 tsp vanilla extract – Adds depth of flavor.

For the Cheesecake Layer:

  • 16 oz cream cheese (softened) – The base of the creamy cheesecake.
  • ¾ cup granulated sugar – Sweetens the cheesecake.
  • 2 large eggs – Gives structure to the cheesecake layer.
  • ½ cup sour cream – Adds creaminess and tang.
  • 1 tsp vanilla extract – Complements the cheesecake’s flavor.

For Topping and Assembly:

  • 2 cups heavy whipping cream – Whipped into fluffy perfection.
  • ½ cup powdered sugar – Sweetens the whipped cream.
  • 1 tsp vanilla extract – Enhances the whipped cream’s flavor.
  • 2 bananas (sliced) – A must for the classic banana split look.
  • 1 cup strawberries (sliced) – Adds sweetness and color.
  • ½ cup raspberries – For a pop of tartness.
  • ¼ cup chocolate syrup – Drizzled over the top for richness.
  • Chopped walnuts or pecans (optional) – Adds crunch and a nutty flavor.

How to Make Banana Split Cheesecake Cake

Follow these step-by-step instructions to create this stunning dessert:

Step 1: Prepare the Cheesecake Layer

  1. Preheat your oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and lightly grease it.
  2. Beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition.
  3. Stir in the sour cream and vanilla extract until fully combined. Pour the batter into the prepared pan and smooth the top.
  4. Bake for 35-40 minutes, or until the center is set but slightly jiggly. Let it cool completely, then refrigerate for at least 2 hours or overnight.

Step 2: Make the Banana Cake Layers

  1. Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or line them with parchment paper.
  2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl.
  3. In a large mixing bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
  4. Mix in the mashed bananas, sour cream, and vanilla extract. Gradually add the dry ingredients, mixing until just combined.
  5. Divide the batter evenly between the prepared pans and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the cakes cool completely.

Step 3: Whip the Cream

  1. Beat the heavy cream, powdered sugar, and vanilla extract together until stiff peaks form. Keep chilled until ready to use.

Step 4: Assemble the Cake

  1. Place one banana cake layer on a serving platter. Spread a thin layer of whipped cream over the top.
  2. Carefully place the chilled cheesecake layer on top of the cake layer. Spread another thin layer of whipped cream over the cheesecake.
  3. Place the second banana cake layer on top. Frost the entire cake with the whipped cream, smoothing the sides and top.

Step 5: Decorate and Serve

  1. Arrange banana slices, strawberries, and raspberries on top of the cake. Drizzle with chocolate syrup and sprinkle with chopped nuts if desired.
  2. Chill the assembled cake for at least 30 minutes before slicing and serving. Enjoy!

How Long to Bake Each Layer

The baking times for the components of this Banana Split Cheesecake Cake will vary slightly based on your oven and pan sizes. Here are the general guidelines:

  • Cheesecake Layer: Bake for 35-40 minutes at 325°F (160°C). The center should be set but slightly jiggly. Cool completely and refrigerate for at least 2 hours before assembling.
  • Banana Cake Layers: Bake for 25-30 minutes at 350°F (175°C). The cakes are ready when a toothpick inserted in the center comes out clean and the edges begin to pull away from the pans.
Banana Split Cheesecake Cake2

How to Store the Cake

This stunning dessert can be made ahead and stored easily, ensuring it stays fresh and delicious for whenever you’re ready to serve.

Refrigerator:

  • Once assembled, store the Banana Split Cheesecake Cake in an airtight container or cover it with plastic wrap. Keep it in the refrigerator for up to 3 days.
  • For the best results, slice and serve the cake chilled.

Freezer:

  • To freeze the individual cake layers or the cheesecake layer, wrap each cooled layer tightly in plastic wrap, then aluminum foil. Store in an airtight container for up to 1 month.
  • Thaw the layers in the refrigerator overnight before assembling.

Tips for the Perfect Banana Split Cheesecake Cake

  • Ripe Bananas: Use bananas that are ripe but not overripe. They should be yellow with a few brown spots to ensure sweetness without being overly mushy.
  • Chill the Cheesecake: Allow the cheesecake to cool completely and refrigerate before assembling to prevent it from sliding or breaking apart.
  • Whipping Cream Consistency: Whip the cream until stiff peaks form for a sturdy frosting that holds its shape during assembly and decoration.
  • Fresh Fruits: Use fresh, firm fruit for the topping to ensure vibrant colors and textures. Avoid overly ripe fruit that may release too much juice.
  • Optional Crunch: For added texture, sprinkle chopped nuts like walnuts or pecans over the top of the cake.

This cake is a showstopper, and with these tips, you’ll ensure it comes out perfectly every time!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Banana Split Cheesecake Cake

Banana Split Cheesecake Cake


  • Author: Sally Thompson
  • Total Time: 3 hours 40 minutes
  • Yield: 1012 servings 1x

Description

This Banana Split Cheesecake Cake is a dessert lover’s dream! Combining layers of moist banana cake, creamy cheesecake, and a medley of fresh fruits, it’s a stunning and delicious centerpiece for any occasion. Perfectly balanced with sweetness, creaminess, and freshness, this cake will become your go-to dessert for celebrations or simply when you want to treat yourself!


Ingredients

Scale

For the Banana Cake:

  • 2 cups all-purpose flour
  • 1 ½ tsp baking powder
  • ½ tsp baking soda
  • ½ tsp salt
  • ½ cup unsalted butter (softened)
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas (about 2 bananas)
  • ½ cup sour cream
  • 1 tsp vanilla extract

For the Cheesecake Layer:

  • 16 oz cream cheese (softened)
  • ¾ cup granulated sugar
  • 2 large eggs
  • ½ cup sour cream
  • 1 tsp vanilla extract

For Topping and Assembly:

  • 2 cups heavy whipping cream
  • ½ cup powdered sugar
  • 1 tsp vanilla extract
  • 2 bananas (sliced)
  • 1 cup strawberries (sliced)
  • ½ cup raspberries
  • ¼ cup chocolate syrup
  • Chopped walnuts or pecans (optional)


Instructions

Cheesecake Layer:

  1. Preheat the oven to 325°F (160°C). Line a 9-inch springform pan with parchment paper and grease it lightly.
  2. Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well. Stir in sour cream and vanilla.
  3. Pour the batter into the prepared pan and smooth the top. Bake for 35-40 minutes, or until set with a slight jiggle in the center. Cool completely and refrigerate for at least 2 hours.

Banana Cake Layers:

  1. Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
  2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
  3. In a large bowl, cream butter and sugar until fluffy. Add eggs, one at a time. Mix in bananas, sour cream, and vanilla.
  4. Gradually add the dry ingredients and mix until just combined. Divide the batter evenly between the pans.
  5. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Cool completely.

Whipped Cream:

  1. Beat heavy cream, powdered sugar, and vanilla until stiff peaks form. Refrigerate until ready to use.

Assembly:

  1. Place one banana cake layer on a serving platter. Spread a thin layer of whipped cream.
  2. Gently place the cheesecake layer on top and spread another thin layer of whipped cream.
  3. Add the second banana cake layer. Frost the entire cake with the whipped cream.
  4. Decorate with banana slices, strawberries, raspberries, chocolate syrup, and nuts (optional). Chill for 30 minutes before serving.

Notes

  • Use ripe bananas with yellow skins and brown spots for the best flavor and texture.
  • Allow the cheesecake to chill fully before assembling to prevent shifting during stacking.
  • For added texture, sprinkle chopped nuts over the cake before serving.
  • Store leftovers in the refrigerator for up to 3 days.
  • Prep Time: 30 minutes
  • Chill Time: 2 hours
  • Cook Time: 1 hour 10 minutes (includes baking both layers)

WANT TO SAVE THIS RECIPE?

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating