Banana Cream Cheesecake cake

• 1 1/2 cups heavy cream
• 1/4 cup powdered sugar
• 1 teaspoon vanilla extract

Optional Garnish:

• Sliced bananas
• Nilla wafers

Instructions:

1. Make the Cheesecake Layer:

1. Preheat Oven:
   • Preheat your oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and lightly grease the sides.
2. Mix Cheesecake Batter:
   • In a large bowl, beat the cream cheese until smooth. Add the sugar and vanilla extract and beat until combined. Add the eggs one at a time, beating well after each addition.
3. Bake Cheesecake:
   • Pour the batter into the prepared pan and smooth the top. Bake for 40-45 minutes, or until the center is set and the edges are lightly golden. Allow to cool completely in the pan, then refrigerate for at least 2 hours.

2. Make the Banana Cake Layers:

1. Preheat Oven:
   • Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Mix Wet Ingredients:
   • In a medium bowl, combine the mashed bananas, buttermilk, and vanilla extract. Set aside.
3. Mix Dry Ingredients:
   • In another bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon.
4. Cream Butter and Sugars:
   • In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition.
5. Combine Ingredients:
   • Gradually add the dry ingredients to the butter mixture, alternating with the banana mixture, beginning and ending with the dry ingredients. Mix until just combined.
6. Bake Cake Layers:
   • 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. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

3. Make the Banana Cream Filling:

1. Heat Milk and Cream:
   • In a medium saucepan, heat the milk and heavy cream over medium heat until just simmering.
2. Whisk Eggs and Cornstarch:
   • In a medium bowl, whisk together the sugar, cornstarch, and egg yolks until smooth.
3. Temper Eggs:
   • Slowly pour the hot milk mixture into the egg mixture, whisking constantly. Return the mixture to the saucepan and cook over medium heat, whisking constantly, until thickened and bubbling. Remove from heat and stir in the vanilla extract and mashed bananas.
4. Cool Filling:
   • Transfer the filling to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Refrigerate until completely chilled.

4. Assemble the Cake:

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