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
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
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.
