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
Scale
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.
