Banana Cheesecake Milk Cake (Print Version)
# Ingredients:
→ Cake
01 -
1 package of Classic White Cake Mix (Duncan Hines)
02 -
1/2 cup of regular all-purpose flour
03 -
A pinch of salt, about 1/8 teaspoon
04 -
A 1/4 teaspoon of baking powder
05 -
1 cup of milk
06 -
1/2 cup of regular white sugar
07 -
1/4 cup of light brown sugar
08 -
1/2 cup of butter, melted
09 -
Three large eggs
10 -
Half a tablespoon of vanilla extract
→ Milk Blend
11 -
3 cups of whole milk
12 -
2 cans of sweetened condensed milk
13 -
1 can of evaporated milk
14 -
1 teaspoon of vanilla extract
15 -
A small pinch of ground cinnamon
→ Cheesecake Topping
16 -
6 ounces of cream cheese
17 -
1 and 1/4 cups of heavy whipping cream
18 -
A 1/3 cup plus 1 tablespoon of granulated sugar
19 -
1 teaspoon of vanilla
→ Crust
20 -
2 and 1/3 cups of Nilla cookie crumbs
21 -
10 tablespoons of unsalted butter, melted
22 -
2 tablespoons of sugar
→ Banana Pudding Layer
23 -
1 box of banana-flavored pudding mix
24 -
1/2 teaspoon of vanilla
25 -
A sprinkling of ground cinnamon
26 -
Fresh bananas, both for layering and as a garnish
27 -
Nilla wafers to use as garnish
# Instructions:
01 -
Heat your oven to 350°F. Spray 18 disposable cupcake cups (3.5-inch size) with cooking spray to prevent sticking.
02 -
Stir together the cookie crumbs, sugar, and melted butter until it comes together. Add 2 tablespoons to the bottom of each cup and press it down firmly.
03 -
Stir the wet ingredients together just until mixed. Sift the dry ingredients, add them to the wet mixture, and stir until smooth.
04 -
Drop one scoop of batter (using an ice cream scoop) into the prepared cups. Bake for 18-20 minutes until a toothpick inserted in the middle comes out clean. Let the cupcakes cool completely.
05 -
Whisk banana pudding according to the box instructions. Mix in vanilla and cinnamon, and then refrigerate it.
06 -
Combine all the ingredients for the milk blend. Poke holes in the cooled cupcakes using a fork and pour the milk mix over them until they soak it all up, but don’t let them overflow. Let them chill in the fridge for 4-6 hours or overnight.
07 -
Whip cream cheese, heavy cream, sugar, and vanilla together until stiff peaks hold their shape.
08 -
Spread banana pudding on top of the soaked cupcakes. Add a layer of banana slices, pipe the cheesecake topping with a 1M tip, and finish with Nilla wafers and more banana slices to decorate.
# Notes:
01 -
Makes 18 cupcakes
02 -
Will stay fresh for 3-4 days if kept chilled in the fridge
03 -
Bring all your wet ingredients to room temperature before starting