Description
This Banana Pudding Cookie Butter Cheesecake Cake is a deliciously indulgent dessert that combines creamy banana pudding, velvety cheesecake, and the irresistible flavor of cookie butter. It’s the perfect treat for any special occasion or when you’re craving something sweet!
Ingredients
Scale
For the Banana Pudding Layer:
- 2 ripe bananas, mashed
- 1 (3.4 oz) box vanilla instant pudding mix
- 2 cups milk
- 1 teaspoon vanilla extract
- 1 cup whipped cream (or whipped topping)
For the Cookie Butter Cheesecake Layer:
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup cookie butter (such as Biscoff)
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream
For the Cake:
- 1 box yellow cake mix (or homemade cake batter)
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
For the Topping:
- 1/2 cup whipped cream (for garnish)
- Crushed Biscoff cookies or graham crackers for topping (optional)
- Sliced bananas for garnish
Instructions
-
Prepare the Banana Pudding Layer:
- In a medium bowl, whisk together the vanilla instant pudding mix and milk. Let it sit for about 5 minutes to thicken.
- Fold in the mashed bananas and vanilla extract.
- Gently fold in the whipped cream to create a smooth, fluffy mixture.
- Set aside in the fridge while you prepare the other layers.
2. Make the Cookie Butter Cheesecake Layer:
- Preheat your oven to 325°F (165°C).
- In a large mixing bowl, beat the cream cheese with a hand mixer until smooth and creamy.
- Add the cookie butter, powdered sugar, and vanilla extract, and beat until fully combined.
- Add the eggs one at a time, mixing well after each addition. Then add the sour cream and mix until smooth.
- Pour the cheesecake batter over the prepared cake in a greased 9-inch springform pan, smoothing the top.
- Bake for 50-60 minutes, or until the cheesecake is set and slightly golden around the edges. Let it cool completely in the pan.
3. Prepare the Cake Layer:
- While the cheesecake is cooling, prepare the cake mix according to the package instructions, using eggs, vegetable oil, and water.
- Grease and line two 9-inch round cake pans. Pour the cake batter evenly into the pans.
- Bake the cakes according to the package directions, usually about 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cakes cool completely.
4. Assemble the Cake:
- Once all layers are cooled, place one cake layer on a serving platter.
- Spread the banana pudding mixture evenly over the first cake layer.
- Carefully place the cheesecake layer on top of the banana pudding layer.
- Top the cheesecake layer with the second cake layer.
- Garnish the top with whipped cream, crushed Biscoff cookies, and sliced bananas.
5. Chill and Serve:
- Chill the cake in the refrigerator for at least 2 hours before serving to allow all layers to set and firm up.
- Slice and enjoy this decadent, layered dessert!
Notes
- For an extra cookie butter flavor, you can swirl some cookie butter into the cheesecake layer before baking.
- If you don’t have Biscoff cookies, you can substitute with graham crackers or another favorite cookie for the topping.
- This cake can be made a day ahead for convenience, as the flavors develop even more after sitting overnight in the fridge.
- Prep Time: 30 minutes
- Cook Time: 50-60 minutes (for the cheesecake layer) + 25-30 minutes (for the cake layers)
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 35g
- Sodium: 350mg
- Fat: 23g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 60 mg