Description
This Banana Pudding Cookie Butter Cheesecake Cake is a decadent layered dessert combining moist banana cake, creamy cheesecake, luscious banana pudding, and rich cookie butter frosting. Perfect for special occasions, this American-style dessert impresses with its harmonious blend of flavors and textures, featuring a buttery cookie crumble and optional fresh banana slices for added freshness.
Ingredients
Scale
For the Cheesecake Layer:
- 2 (8 oz) blocks cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- ½ cup sour cream
- 1 teaspoon vanilla extract
For the Banana Cake Layers:
- 2 cups all-purpose flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas (about 2 medium)
- ½ cup buttermilk
- 1 teaspoon vanilla extract
For the Cookie Butter Frosting:
- 1 cup unsalted butter, softened
- ½ cup cookie butter (like Biscoff)
- 4 cups powdered sugar
- 2–4 tablespoons heavy cream
- ½ teaspoon vanilla extract
- Pinch of salt
For the Banana Pudding Filling:
- 1 (3.4 oz) box instant banana pudding mix
- 1 cup cold milk
- 1 cup whipped topping
Extras for Assembly:
- Crushed Biscoff cookies
- Banana slices (optional)
- Whipped cream (optional)
Instructions
- Make the Cheesecake Layer: Preheat oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper. Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla. Pour into pan and bake for 35–40 minutes, or until center is set. Let cool completely, then chill for at least 2 hours.
- Make the Banana Cake Layers: Preheat oven to 350°F (177°C). Grease and line two 9-inch cake pans. In a bowl, whisk flour, baking powder, baking soda, and salt. In another bowl, cream butter and sugars until fluffy. Add eggs one at a time, then mix in mashed banana and vanilla. Add dry ingredients alternately with buttermilk, mixing until just combined. Divide batter evenly between pans and bake for 25–28 minutes. Let cool completely.
- Make the Cookie Butter Frosting: Beat butter and cookie butter until creamy. Add powdered sugar gradually. Mix in vanilla, salt, and enough heavy cream to reach a smooth, spreadable consistency.
- Make the Banana Pudding Filling: Whisk pudding mix with cold milk until thickened. Fold in whipped topping and chill until ready to use.
- Assemble the Cake: Place one banana cake layer on a serving plate. Spread half the banana pudding filling on top. Add the chilled cheesecake layer, then spread the remaining pudding filling. Top with the second banana cake layer. Frost the entire cake with cookie butter frosting. Decorate with crushed Biscoff cookies, banana slices, or whipped cream if desired. Chill for at least 1 hour before serving.
Notes
- Make all components ahead for easier assembly.
- Store leftovers covered in the fridge for up to 4 days.
- For extra banana flavor, add sliced bananas between layers just before serving.
- Prep Time: 1 hour
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
