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.