Banana Pudding Cookie Butter Cheesecake Cake is a decadent dessert that combines the creamy richness of cheesecake, the nostalgic flavors of banana pudding, and the indulgent touch of cookie butter. This layered treat is perfect for celebrations or when you want to impress your guests with a unique and unforgettable dessert.
Ingredients
For the Cake:
- 2 ½ cups all-purpose flour
- 2 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 ¾ cups granulated sugar
- 3 large eggs
- 2 teaspoons pure vanilla extract
- 1 cup mashed ripe bananas (about 2 large bananas)
- ¾ cup buttermilk
For the Cheesecake Layer:
- 16 ounces cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
For the Cookie Butter Filling:
- 1 cup cookie butter spread
- ½ cup powdered sugar
- 3 tablespoons heavy cream
For the Banana Pudding:
- 1 packet instant banana pudding mix (3.4 oz)
- 2 cups cold milk
For the Whipped Cream Topping:
- 1 ½ cups heavy whipping cream
- 3 tablespoons powdered sugar
- 1 teaspoon vanilla extract
For Garnish:
- Crushed vanilla wafer cookies
- Sliced bananas (optional)
Instructions
Step 1: Prepare the Cheesecake Layer
- Preheat your oven to 325°F (163°C). Line an 8-inch round cake pan with parchment paper and lightly grease it.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing until fully incorporated. Stir in vanilla extract.
- Pour the batter into the prepared pan and bake for 35–40 minutes or until the center is just set. Let it cool completely and refrigerate for at least 2 hours.
Step 2: Make the Cake Layers
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
- In a large bowl, cream butter and sugar until fluffy. Add eggs one at a time, followed by vanilla extract.
- Mix in mashed bananas, then alternate adding the dry ingredients and buttermilk, starting and ending with dry ingredients.
- Divide the batter evenly between the prepared pans and bake for 25–30 minutes, or until a toothpick inserted in the center comes out clean. Cool the cakes completely.
Step 3: Prepare the Cookie Butter Filling
- In a bowl, beat cookie butter, powdered sugar, and heavy cream until smooth and spreadable.
Step 4: Make the Banana Pudding
- Whisk together the instant pudding mix and cold milk until thickened. Let it set in the refrigerator for 5 minutes.
Step 5: Assemble the Cake
- Place one cake layer on a serving plate. Spread half of the cookie butter filling over it.
- Add the chilled cheesecake layer on top and spread the remaining cookie butter filling over it.
- Top with the second cake layer. Spread the banana pudding evenly over the top of the cake.
Step 6: Add Whipped Cream Topping
- Beat heavy cream, powdered sugar, and vanilla extract until stiff peaks form. Spread or pipe the whipped cream over the cake.
Step 7: Garnish
- Sprinkle crushed vanilla wafer cookies over the top and garnish with sliced bananas if desired.
Serving and Storage Tips
- Serving: Serve this cake chilled to enjoy the creamy and distinct layers. Slice with a sharp knife and clean the blade between cuts for neat slices.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Avoid adding banana slices as garnish if you plan to store the cake, as they may brown.
FAQs
1. Can I make this cake ahead of time?
Yes, you can prepare the cheesecake and cake layers a day in advance. Assemble the cake on the day of serving for the freshest presentation.
2. Can I use homemade banana pudding instead of instant?
Absolutely! Homemade banana pudding can be substituted for a richer, more authentic flavor.
3. What can I use instead of cookie butter?
If you don’t have cookie butter, peanut butter or a caramel spread can work as an alternative, though the flavor will vary.
4. Can I freeze the cake?
You can freeze the individual layers before assembling. However, freezing the assembled cake is not recommended as the pudding and whipped cream may not thaw well.
Banana Pudding Cookie Butter Cheesecake Cake
This indulgent dessert combines the nostalgic flavors of banana pudding with the spiced sweetness of cookie butter, all layered into a creamy cheesecake. Perfect for gatherings or a special treat, it’s sure to impress!
Ingredients
Scale
For the Crust:
- 2 cups crushed vanilla wafer cookies (about 60 cookies)
- 5 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 1/8 teaspoon kosher salt
For the Cheesecake Filling:
- 4 (8-ounce) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1/2 cup sour cream, room temperature
- 2 teaspoons vanilla extract
- 3 large eggs, room temperature
- 1 cup cookie butter (such as Biscoff)
- 2 ripe bananas, thinly sliced
For the Topping:
- 1 cup heavy whipping cream
- 1/4 cup powdered sugar
- Additional crushed vanilla wafers and banana slices for garnish
Instructions
- Prepare the Crust:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, combine the crushed vanilla wafers, melted butter, granulated sugar, and salt. Mix until the crumbs are well coated.
- Press the mixture evenly into the bottom of a 9-inch springform pan. For a decorative touch, line the sides of the pan with whole vanilla wafer cookies.
- Bake the crust for 8-10 minutes until lightly golden. Remove from the oven and set aside to cool.
- Prepare the Cheesecake Filling:
- In a large mixing bowl, beat the cream cheese and granulated sugar on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
- Add the sour cream and vanilla extract; mix until well combined.
- Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Avoid overmixing.
- Gently fold in the cookie butter until evenly distributed.
- Assemble and Bake:
- Pour half of the cheesecake batter over the prepared crust, spreading it evenly.
- Arrange a layer of thinly sliced bananas over the batter.
- Pour the remaining cheesecake batter over the banana layer and smooth the top.
- Double-wrap the bottom of the springform pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with about 1 inch of hot water to create a water bath.
- Bake the cheesecake for 60-70 minutes, or until the edges are set and the center slightly jiggles when gently shaken.
- Turn off the oven and let the cheesecake sit in the oven with the door closed for 30 minutes. Then, crack the oven door and allow the cheesecake to cool for an additional 30 minutes.
- Remove the cheesecake from the oven and water bath; let it cool completely at room temperature. Once cooled, refrigerate for at least 6 hours or overnight.
- Prepare the Whipped Cream Topping:
- In a chilled mixing bowl, beat the heavy whipping cream and powdered sugar on medium-high speed until stiff peaks form.
- Serve:
- Carefully remove the cheesecake from the springform pan and place it on a serving platter.
- Spread or pipe the whipped cream over the top of the cheesecake.
- Garnish with additional crushed vanilla wafers and banana slices as desired.
- Slice and enjoy!
Notes
- Ensure all refrigerated ingredients are at room temperature before mixing to achieve a smooth batter.
- To prevent the bananas from browning, you can toss the slices in a little lemon juice before layering them in the cheesecake.
- Store any leftovers in the refrigerator for up to 3 days.