Banana Pudding Cheesecake Cake with Nilla Wafer Crust

Banana Pudding Cheesecake Cake

Cake Layers

1. Combine 1 box cake mix, 2 eggs, 1 tbsp vanilla extract, 1 cup milk, 1 tbsp banana extract, and 1/3 cup melted butter. Mix until smooth.
2. Pour into a greased baking pan and bake at 350°F for 35-40 minutes or until a toothpick comes out clean.
3. Cool on the counter for 30 minutes, then refrigerate.

Cheesecake Layer

1. Mix 20-25 crushed Nilla wafers, 1/3 cup dark brown sugar, and 1/3 cup melted butter until a sand-like texture forms.
2. Press the crust mixture into a cheesecake pan and bake for 10 minutes at 350°F.
3. In a bowl, combine 3 blocks (8oz each) softened cream cheese, 1/2 cup white sugar, 1 tbsp vanilla, 1/3 cup heavy cream, 1/3 cup sour cream, 5 eggs, and 1/2 packet of banana cream pudding mix. Blend until smooth.
4. Pour into the prepared pan and bake for 1 hour at 350°F.
5. Let cool on the counter for 1 hour, remove from the pan, and freeze to set.

Frosting and Assembly

1. For the frosting, blend 2 sticks softened unsalted butter, 1/2 packet of banana cream pudding mix, 3 cups powdered sugar, and 16oz tub of Cool Whip until smooth.
2. Place one cake layer on a board, spread with frosting, add the cheesecake layer, spread with more frosting, then top with the second cake layer.
3. Frost the entire cake and decorate with crushed Nilla wafers, Chessman cookies, and extra frosting swirls.