There is something truly special about the Banana Pudding Cookie Butter Cheesecake Cake Recipe that just makes every bite feel like a celebration. Imagine layers of creamy banana pudding, luscious cookie butter cheesecake, and moist yellow cake coming together in one stunning dessert. This masterpiece combines comforting flavors like ripe bananas and spiced cookie butter with the richness of cheesecake and the familiar joy of a classic cake. It’s the kind of recipe you’ll find yourself craving again and again, perfect for gatherings or a sweet treat to spoil yourself. Trust me, once you make this, it’s going to become your go-to showstopper.
Ingredients You’ll Need
Ingredients You’ll Need
Getting started with this Banana Pudding Cookie Butter Cheesecake Cake Recipe is easy because the ingredients are simple yet absolutely essential. Each element plays a key role, whether it’s adding richness, texture, or that perfect balance of sweetness and flavor that makes this cake unforgettable.
- 2 ripe bananas, mashed: Fresh and sweet bananas add natural flavor and creaminess to the pudding layer.
- 1 (3.4 oz) box vanilla instant pudding mix: Quick and convenient, this mix thickens the banana pudding beautifully.
- 2 cups milk: For whisking into the pudding mix to create that smooth base.
- 1 teaspoon vanilla extract: Enhances all the other flavors with a warm, fragrant note.
- 1 cup whipped cream (or whipped topping): Lightens the pudding with fluffy texture.
- 2 packages (8 oz each) cream cheese, softened: The creamy, smooth foundation for the cheesecake layer.
- 1/2 cup cookie butter (such as Biscoff): Adds a delightfully spiced, caramelized cookie flavor to the cheesecake.
- 1 cup powdered sugar: Sweetens the cheesecake perfectly without overpowering.
- 2 large eggs: Bind the cheesecake filling and give it structure.
- 1/4 cup sour cream: Gives the cheesecake a hint of tang and keeps it moist.
- 1 box yellow cake mix (or homemade cake batter): Provides the tender cake layers that balance the creamy fillings.
- 3 eggs: Required to prepare the cake batter for a fluffy texture.
- 1/2 cup vegetable oil: Helps keep the cake moist and soft.
- 1 cup water: Liquids the batter for the perfect consistency.
- 1/2 cup whipped cream (for garnish): Adds a pretty, creamy topping to finish the cake.
- Crushed Biscoff cookies or graham crackers (optional): Gives crunchy texture and extra cookie flavor as a topping.
- Sliced bananas for garnish: Fresh fruit decorates the cake and hints at the banana pudding inside.
How to Make Banana Pudding Cookie Butter Cheesecake Cake Recipe
Step 1: Prepare the Banana Pudding Layer
Start by whisking together the vanilla instant pudding mix with milk in a medium bowl. Let it sit for about 5 minutes so it thickens up nicely. Then fold in the mashed bananas and vanilla extract, allowing those fresh banana flavors to shine through. Gently fold in the whipped cream to create a smooth, fluffy pudding layer that will add lightness and sweetness to the cake. Once ready, pop it into the fridge to chill while you move on to the next step.
Step 2: Make the Cookie Butter Cheesecake Layer
Preheat your oven to 325°F (165°C). In a large bowl, beat the softened cream cheese until it gets silky smooth. Add cookie butter, powdered sugar, and vanilla extract, then beat again until the mixture is fully combined and luscious. Add the eggs one at a time, mixing well after each addition for a creamy consistency, and finish with the sour cream. Pour this cheesecake batter into a greased 9-inch springform pan. The aroma of cookie butter and cheesecake will start filling your kitchen as you bake it for 50 to 60 minutes. Once done, allow the cheesecake layer to cool completely in the pan.
Step 3: Bake the Cake Layers
While the cheesecake is cooling, prepare the yellow cake batter according to the package instructions using the eggs, vegetable oil, and water. Grease and line two 9-inch round cake pans to ensure easy removal. Pour the batter evenly into both pans and bake until a toothpick inserted in the center comes out clean — typically 25 to 30 minutes. Let the layers cool entirely on wire racks before assembling the masterpiece.
Step 4: Assemble the Banana Pudding Cookie Butter Cheesecake Cake Recipe
Now for the fun part: layering. Place one cake layer on your serving platter as the base. Spread the chilled banana pudding mixture evenly over this layer. Carefully arrange the cooled cheesecake layer on top of the pudding. Finally, place the second cake layer on top like a crown. You are almost there! Finish by garnishing with whipped cream, crushed Biscoff cookies, and pretty slices of fresh banana to add texture and visual appeal.
Step 5: Chill and Enjoy
Refrigerate your assembled Banana Pudding Cookie Butter Cheesecake Cake Recipe for at least 2 hours. This chilling time allows all the layers to set beautifully, making slicing effortless and the flavors meld even richer. Then slice, serve, and watch everyone fall in love with each delicious forkful.
How to Serve Banana Pudding Cookie Butter Cheesecake Cake Recipe
Garnishes
The garnishes on this cake are not just for show — they add delightful texture and flavor contrast. A generous dollop of whipped cream gives a soft and airy touch, while crushed Biscoff cookies provide a lovely crunch and spice. Finish by arranging fresh banana slices on top which offer brightness and freshness to every bite.
Side Dishes
This layered dessert shines on its own but pairs wonderfully with a light, fruity side like a fresh berry salad or a mild citrus sorbet. The brightness from these sides balances the creamy richness and adds a refreshing note that complements the Banana Pudding Cookie Butter Cheesecake Cake Recipe perfectly.
Creative Ways to Present
To impress guests, serve individual slices topped with a drizzle of caramel sauce or a sprinkle of toasted nuts for extra flavor complexity. For a party, consider cutting the cake into petite squares and topping each with a small dollop of whipped cream and a banana chip for an elegant buffet display.
Make Ahead and Storage
Storing Leftovers
After you’ve enjoyed this scrumptious cake, store any leftovers in an airtight container in the refrigerator. The cake will keep well for 3 to 4 days, allowing you to savor its creamy, spiced goodness without worry.
Freezing
If you want to save some for later, you can freeze individual slices of this Banana Pudding Cookie Butter Cheesecake Cake Recipe. Wrap them tightly in plastic wrap and place in a freezer-safe container for up to 2 months. When you’re ready to eat, thaw overnight in the fridge to keep all the layers perfectly intact.
Reheating
This cake is best enjoyed chilled, so reheating is not necessary. If you prefer it slightly less cold, let slices sit at room temperature for about 15 minutes before serving to soften the textures and amplify the flavors.
FAQs
Can I use fresh homemade cake instead of a box mix?
Absolutely! Homemade yellow cake layers can add an extra personal touch and flavor boost. Just ensure your batter matches the volume and consistency so the layers bake evenly with the cheesecake and pudding.
What can I substitute for cookie butter?
If cookie butter is hard to find, speculoos spread or even a peanut butter and cinnamon combo can add similar warmth and spice to the cheesecake layer. Just adjust sweetness according to taste.
Can I make this dessert gluten-free?
Yes! Use gluten-free vanilla pudding, gluten-free cookie butter, and a gluten-free cake mix or recipe. The texture might vary slightly, but the flavors will still be incredible.
How long does the cheesecake layer need to cool before assembling?
Cooling completely, ideally to room temperature and then chilled, is key to prevent the other layers from melting or sliding apart. This often means waiting at least an hour.
Can I prepare parts of the cake the day before?
Definitely. You can make the banana pudding, cheesecake, and cake layers ahead of time, then assemble the day you plan to serve it for the freshest presentation and flavor.
Final Thoughts
If you’re looking to wow your friends and family with a dessert that’s both elegant and deeply comforting, the Banana Pudding Cookie Butter Cheesecake Cake Recipe is your answer. It perfectly blends familiar flavors in a unique layered treat that feels special yet approachable. Once you try it, this cake will become one of those cherished recipes you’ll want to make over and over. So, grab your mixing bowls and get ready to bake something unforgettable!
Print
Banana Pudding Cookie Butter Cheesecake Cake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 55 minutes
- 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, luscious cookie butter cheesecake, and moist yellow cake. Perfect for banana lovers and cheesecake fans, this impressive cake features a rich blend of flavors and textures, 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
Yellow 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. Set aside in the fridge while you prepare the other layers.
- Make the Cookie Butter Cheesecake Layer: Preheat your oven to 325°F (165°C). In a large mixing bowl, 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 add the sour cream and mix until smooth. Grease a 9-inch springform pan and pour the cheesecake batter over the prepared cake base, smoothing the top. Bake for 50-60 minutes, or until cheesecake is set and slightly golden around the edges. Allow it to cool completely in the pan.
- Prepare the Cake Layer: While the cheesecake cools, prepare the yellow cake batter according to package instructions, combining eggs, vegetable oil, and water. Grease and line two 9-inch round cake pans. Pour the batter evenly into the pans. Bake according to package directions, approximately 25-30 minutes or until a toothpick inserted in the center comes out clean. Let cakes cool completely.
- Assemble the Cake: Place one cooled cake layer on a serving platter. Spread the banana pudding mixture evenly over this first 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, and sliced bananas.
- Chill and Serve: Chill the assembled cake in the refrigerator for at least 2 hours to allow all layers to set and firm up. Slice and serve this rich, indulgent dessert.
Notes
- Use ripe bananas for the best flavor and natural sweetness in the pudding layer.
- Ensure the cream cheese is softened to room temperature for smooth cheesecake batter.
- Chill the cake well before serving to help the layers hold together when slicing.
- Optional toppings of crushed Biscoff cookies add a delightful crunch and enhance the cookie butter flavor.
- You can substitute whipped topping for whipped cream if preferred.
