If you have a sweet tooth and love desserts that bring together creamy, fruity, and spiced flavors, then you are absolutely going to adore this Banana Pudding Cookie Butter Cheesecake Cake Recipe. This show-stopping dessert combines the smooth sweetness of banana pudding, the rich decadence of cookie butter cheesecake, and the comforting nostalgia of yellow cake into one divine layered cake. It is the perfect celebration of textures and flavors that will keep everyone coming back for another slice, making it a new favorite to share with friends and family alike.
Ingredients You’ll Need
The magic of this Banana Pudding Cookie Butter Cheesecake Cake Recipe lies in its simple but thoughtfully chosen ingredients. Each one brings a unique flavor or texture to the party, creating layers that complement and elevate each other beautifully.
- Ripe bananas: Mashed for natural sweetness and that unmistakable banana flavor in the pudding layer.
- Vanilla instant pudding mix: Adds creamy, smooth texture with a hint of vanilla that blends perfectly.
- Milk: Essential for setting the pudding with just the right consistency.
- Vanilla extract: Amplifies the vanilla notes throughout the pudding and cheesecake layers.
- Whipped cream: Lightens the pudding and serves as a luscious garnish topping.
- Cream cheese: The heart of the cheesecake layer providing rich, velvety indulgence.
- Cookie butter: Brings warm, spiced, caramelized flavors that make this cheesecake uniquely irresistible.
- Powdered sugar: Sweetens the cheesecake to the perfect level without grittiness.
- Eggs: Provide structure to both the cheesecake and cake layers.
- Sour cream: Adds moisture and tang, balancing the richness of the cheesecake.
- Yellow cake mix: The tender, buttery base that cushion the pudding and cheesecake layers.
- Vegetable oil: Keeps the cake moist and tender.
- Water: Helps mix the cake batter smoothly.
- Crushed Biscoff cookies or graham crackers: Optional crunchy topping to add texture contrast.
- Sliced bananas: Fresh garnish for a burst of natural fruit and color.
How to Make Banana Pudding Cookie Butter Cheesecake Cake Recipe
Step 1: Prepare the Banana Pudding Layer
Start by whisking the vanilla instant pudding mix with milk in a medium bowl, then let it sit for about five minutes so it thickens perfectly. Next, gently fold in the mashed ripe bananas and a splash of vanilla extract for depth of flavor. Finally, fold in the whipped cream carefully to keep the mixture fluffy and light. Set this delightful banana pudding in the fridge while you move on to the next layers.
Step 2: Make the Cookie Butter Cheesecake Layer
Preheat your oven to 325°F (165°C) and prepare a 9-inch springform pan by greasing it well. In a large bowl, beat the softened cream cheese until smooth, then add the cookie butter, powdered sugar, and vanilla extract. Beat this mixture until fully combined and creamy. One at a time, add the eggs, mixing well after each, then add the sour cream to complete the batter. Pour this luscious cheesecake mix into your pan, smooth the top, and bake for 50 to 60 minutes until it’s set and golden around the edges. Let it cool completely in the pan to set up perfectly.
Step 3: Prepare the Cake Layer
While the cheesecake cools, prepare your yellow cake mix as instructed on the package, combining it with eggs, vegetable oil, and water. Grease and line two 9-inch round cake pans, then divide the batter evenly between them. Bake the cakes for about 25 to 30 minutes, testing with a toothpick for doneness. After baking, allow the cakes to cool fully—they need to be completely cool for the best layering experience.
Step 4: Assemble the Banana Pudding Cookie Butter Cheesecake Cake Recipe
On a serving platter, place one of your cooled cake layers. Spread the chilled banana pudding layer evenly over it, creating a soft, creamy base. Carefully place the cooled cookie butter cheesecake layer on top of the pudding layer, then crown the cheesecake with the second cake layer. This triple-layered beauty is almost ready for its finishing touches!
Step 5: Chill and Garnish
Top the cake generously with whipped cream, sprinkle with crushed Biscoff cookies or graham crackers for that fantastic crunch, and adorn with fresh banana slices for a bright, appealing look. Pop the entire cake in the refrigerator to chill and firm up for at least two hours before slicing into your masterpiece. This chilling step is crucial to let all the flavors meld flawlessly.
How to Serve Banana Pudding Cookie Butter Cheesecake Cake Recipe
Garnishes
A little extra whipped cream dolloped on each slice with a sprinkle of crushed cookies makes the perfect final flourish. Fresh banana slices add a lovely natural sweetness and pop of color that invites you to dive right in.
Side Dishes
While this Banana Pudding Cookie Butter Cheesecake Cake Recipe is a showstopper on its own, serving it with a simple scoop of vanilla ice cream or a cup of strong coffee can turn dessert time into an indulgent celebration.
Creative Ways to Present
For a wow factor, serve the cake on a beautiful cake stand with delicate edible flowers or a light dusting of cinnamon. You can even slice the cake into mini trifles layered in clear glasses showcasing each delicious layer to delight your guests visually and gastronomically.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Banana Pudding Cookie Butter Cheesecake Cake Recipe carefully with plastic wrap or keep in an airtight container in the fridge. This will keep the cake moist and fresh for up to 4 days—if it lasts that long!
Freezing
This cake freezes well! Cover it tightly in plastic wrap and then aluminum foil before popping it in the freezer. When you’re ready to enjoy, thaw it overnight in the fridge. The layers preserve their texture amazingly well with this method.
Reheating
Since this is a chilled dessert, reheating is generally not needed. Just allow the cake to come to room temperature for about 15 minutes before serving if it feels too cold, ensuring the flavors and textures shine perfectly.
FAQs
Can I make the Banana Pudding Cookie Butter Cheesecake Cake Recipe ahead of time?
Absolutely! In fact, making it a day ahead helps the flavors deepen and the layers to set firmly, making your slices neater and tastier.
What can I substitute for cookie butter if I can’t find it?
While cookie butter is integral to the unique flavor, you can substitute with smooth peanut butter or almond butter for a different, yet still delicious twist.
Is it necessary to use instant pudding mix?
Using instant pudding mix speeds up preparation and gives a consistent creamy texture, but you could also make homemade pudding if you prefer – just be sure it thickens well before assembling.
Can this cake be made gluten-free?
Yes! Use a gluten-free yellow cake mix and ensure your cookie butter and pudding mix are gluten-free as well. Just be mindful of cross-contamination.
How do I prevent the cheesecake layer from cracking?
Baking the cheesecake at a low temperature and allowing it to cool gradually helps prevent cracks. Also, avoid overbeating the batter and don’t overbake.
Final Thoughts
This Banana Pudding Cookie Butter Cheesecake Cake Recipe is a dream come true for anyone who adores layered desserts that bring something special with every bite. It’s a perfect balance of creamy, fruity, and spiced that can elevate any occasion or simply satisfy your sweet cravings. I can’t wait for you to try it and share this delicious secret with your loved ones – get ready for loads of compliments and requests for seconds!
Print
Banana Pudding Cookie Butter Cheesecake Cake Recipe
- Prep Time: 30 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Banana Pudding Cookie Butter Cheesecake Cake is a decadent layered dessert combining creamy banana pudding, rich cookie butter cheesecake, and moist yellow cake. Perfect for special occasions, it features a fluffy banana pudding layer, a luscious cookie butter cheesecake baked to perfection, and two tender cake layers, all topped with whipped cream, crushed cookies, and fresh banana slices for a delightful finish.
Ingredients
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)
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
Cake Layer
- 1 box yellow cake mix (or homemade cake batter)
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
Toppings and Garnish
- 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, then fold in the mashed bananas and vanilla extract. Gently fold in the whipped cream to create a smooth, fluffy mixture. Refrigerate this mixture while preparing other layers.
- Make the Cookie Butter Cheesecake Layer: Preheat your oven to 325°F (165°C). Beat the softened cream cheese with a hand mixer until smooth and creamy. Add the cookie butter, powdered sugar, and vanilla extract, beating until fully combined. Add the eggs one at a time, mixing well after each addition, then mix in the sour cream until smooth. Pour the cheesecake batter over the prepared cake pan and smooth the top. Bake for 50-60 minutes until the cheesecake is set and slightly golden around the edges. Let it cool completely in the pan.
- Prepare the Cake Layer: While the cheesecake is cooling, prepare the yellow cake mix according to package instructions using eggs, vegetable oil, and water. Grease and line two 9-inch round cake pans, then evenly pour the batter into the pans. Bake for 25-30 minutes or until a toothpick inserted comes out clean. Allow the cakes to cool completely.
- Assemble the Cake: Place one cake layer on a serving platter. Spread the banana pudding mixture evenly over this layer. Carefully place the cooled cheesecake layer on top of the banana pudding. Top the cheesecake with the second cake layer. Garnish the top with whipped cream, crushed Biscoff cookies or graham crackers, and sliced bananas.
- Chill and Serve: Refrigerate the assembled cake for at least 2 hours to allow the layers to set and firm up. Slice and enjoy this indulgent, multi-textured dessert.
Notes
- Ensure the cream cheese and eggs for the cheesecake are at room temperature for a smoother batter.
- Do not overmix the banana pudding and whipped cream mixture to keep it fluffy.
- Use a springform pan for easy removal of the cheesecake layer.
- Chilling the cake well before serving helps the layers hold together during slicing.
- Store leftovers covered in the refrigerator for up to 3 days.
