Description
This Banana Pudding Cookie Butter Cheesecake Cake combines creamy banana pudding with a rich cookie butter cheesecake layer and a moist yellow cake base, topped with whipped cream, crushed cookies, and fresh banana slices for a decadent, multi-layered dessert perfect for any occasion.
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
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.
- Mix in Bananas and Vanilla: Fold the mashed bananas and vanilla extract gently into the thickened pudding mixture to combine flavors.
- Incorporate Whipped Cream: Carefully fold in the whipped cream to create a smooth, fluffy banana pudding layer. Set this mixture aside in the refrigerator while preparing the other layers.
- Make the Cheesecake Layer: In a large mixing bowl, beat together the softened cream cheese, cookie butter, powdered sugar, and vanilla extract until smooth and creamy. Add eggs one at a time, beating well after each addition. Mix in the sour cream until fully combined.
- Prepare the Cake Batter: In a separate bowl, mix the yellow cake mix with eggs, vegetable oil, and water according to package instructions or until smooth.
- Assemble the Cake: Pour the cake batter into a greased baking pan and bake according to the cake mix package directions (usually 25-30 minutes at 350°F/175°C) until a toothpick inserted comes out clean. Allow the cake to cool completely.
- Add the Cheesecake Layer: Once the cake is cooled, gently pour or spread the cookie butter cheesecake mixture evenly over the cake layer.
- Top with Banana Pudding Layer: Spoon or spread the prepared banana pudding layer evenly over the cheesecake layer.
- Chill the Cake: Refrigerate the assembled cake for several hours or overnight to allow all layers to set properly.
- Garnish and Serve: Before serving, top the cake with whipped cream, crushed Biscoff cookies or graham crackers if using, and fresh sliced bananas for a decorative and flavorful finish.
Notes
- Ensure cream cheese is softened to room temperature for a smooth cheesecake layer.
- Use ripe bananas for optimal sweetness and flavor in the pudding layer.
- Chilling the cake overnight enhances the flavors and texture.
- The cake mix can be substituted with homemade yellow cake batter if preferred.
- For a firmer pudding layer, use less whipped cream or increase pudding mix slightly.
- Optional toppings add texture but can be omitted if desired.
