Instructions

• Preheat oven to 325°F. Place a large roasting pan on the lower third rack of the oven. Bring a kettle of water to a boil on the stove.
• Prepare a 9-inch springform pan: spray the bottom and sides with nonstick spray, line the bottom with a round of parchment paper, then wrap a double layer of foil around the bottom and up the sides of the pan, sealing it so water from the water bath cannot seep into the pan.
• In a large bowl, use an electric mixer to beat the Two 8-ounce packages cream cheese (room temperature) until smooth and creamy.
• Add 2/3 cup granulated white sugar and a pinch of salt to the cream cheese and blend for about 2 minutes, scraping down the sides of the bowl as needed.
• Add the 2 large eggs one at a time, mixing briefly after each egg until incorporated.
• Add 1/3 cup sour cream, 1/3 cup heavy whipping cream, and 1 teaspoon vanilla extract. Mix until the batter is smooth and homogenous.
• Pour the cheesecake batter into the prepared springform pan. Place the springform pan into the roasting pan in the oven.
• Carefully pour the boiling water into the roasting pan until it reaches about 1 inch up the foil on the sides of the cheesecake pan.
• Bake the cheesecake at 325°F for about 45 minutes, or until the edges are set and the center is no longer jiggly to the touch.
• Remove the roasting pan from the oven, carefully lift the springform pan out of the water bath, and place the cheesecake on a wire rack. Let it cool at room temperature for at least 1 hour.
• After it has cooled, place the cheesecake (still in its pan) into the freezer and freeze completely — several hours or overnight — until solid.
• While the cheesecake is freezing, preheat the oven to 350°F and prepare two 9-inch round cake pans: spray with nonstick baking spray (spray with flour if available).
• In a large bowl, whisk together 3 cups all-purpose flour, 2 cups granulated white sugar, 1 teaspoon baking soda, 1 teaspoon ground cinnamon, 1/2 teaspoon ground nutmeg, and 1/2 teaspoon salt.
• In a separate bowl (or the same bowl after making a well), add 3 large eggs (room temperature), 3/4 cup vegetable or canola oil, and 2 teaspoons vanilla extract. Use an electric mixer to combine the wet ingredients with the dry ingredients on medium speed for 1 minute until well blended.
• Scrape the sides of the bowl, then beat the batter on high speed for 1 minute.
• Stir in 1 1/2 cups mashed ripe bananas and 1 cup chopped toasted pecans until evenly distributed.
• Divide the batter evenly between the two prepared 9-inch pans and smooth the tops.
• Bake the cake layers at 350°F for 25 to 28 minutes, or until a toothpick inserted into the centers comes out mostly clean.
• Let the pans cool on a wire rack for 10 minutes. Then invert the cakes out of the pans onto the rack and let them cool completely.
• Prepare the frosting: in a large bowl, using an electric mixer on medium-high speed, beat the remaining Two 8-ounce packages cream cheese (room temperature), 2 1/2 cups powdered sugar (sifted), 1/2 cup (1 stick) salted butter (room temperature), and 1 tablespoon vanilla extract until smooth and creamy. Do not overbeat.
• Place one cooled cake layer on a cake plate or platter.
• Remove the frozen cheesecake from the freezer. Release and remove the sides of the springform pan, slide a knife under the parchment to loosen the cheesecake from the pan, and peel off the parchment.
• Compare the cheesecake round to the cake layers. If the cheesecake is slightly larger than the cake layers, trim the outer edge of the cheesecake gently on a cutting board so it matches the cake diameter.
• Place the cheesecake layer on top of the first cake layer, then place the second cake layer on top of the cheesecake, aligning edges.
• Apply a thin crumb coat of frosting: use a long, thin spatula to spread a thin, even layer of frosting over the top and sides of the stacked cake. Wipe the spatula clean each time before returning to the frosting bowl to avoid transferring crumbs.
• Refrigerate the cake for 30 minutes to set the crumb coat.
• Apply the final layer of frosting: place a large scoop of frosting on top, spread it evenly across the top, then spread it down the sides until smooth. Pipe or decorate additional frosting on top if desired.
• Refrigerate the finished cake. Serve slices with sliced banana and a drizzle of caramel syrup. Keep leftover cake refrigerated.