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Banana Pudding Cookie Butter Cheesecake Cake Recipe

Banana Pudding Cookie Butter Cheesecake Cake Recipe


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4.5 from 28 reviews

  • Total Time: 1 hour
  • Yield: 12 1x

Description

Creamy banana pudding cookie butter cheesecake cake delivers southern comfort with luxurious layers of indulgence. Silky cheesecake nestled between moist cake promises a delightful dessert experience you’ll crave again and again.


Ingredients

Scale

Main Ingredients:

Cake Base:

  • 2 cups all-purpose flour
  • 1.5 cups sugar
  • 4 large eggs
  • 1 cup milk
  • 0.5 cup unsalted butter, softened

Cheesecake Layer:

  • 8 ounces cream cheese, softened
  • 2 ripe bananas, mashed
  • 1 package instant vanilla pudding mix
  • 1 cup cold milk

Filling and Topping:

  • 0.5 cup cookie butter (spread)
  • 1 cup heavy cream
  • 0.5 cup powdered sugar

Supporting Ingredients:

  • 1 teaspoon vanilla extract
  • 1.5 teaspoons baking powder
  • 0.25 teaspoon salt
  • 0.5 cup crushed vanilla wafer cookies
  • Whipped cream (for frosting)
  • Banana slices (for decoration)
  • Extra cookie crumbs (optional, for garnish)

Instructions

  1. Craft the foundation by heating the oven to 350F. Meticulously prepare two 8-inch cake pans with grease and flour.
  2. Cream butter and sugar until they transform into a fluffy, pale mixture. Incorporate eggs individually, then blend in vanilla extract.
  3. Sift dry ingredients together. Alternately fold flour mixture and milk into the wet ingredients, ensuring smooth incorporation.
  4. Distribute batter evenly between prepared pans. Bake for 25-30 minutes until a inserted toothpick emerges clean. Allow cakes to cool completely.
  5. Whip cream cheese until silky. Integrate powdered sugar, vanilla, and mashed bananas into a uniform mixture.
  6. Separately whisk pudding mix with cold milk until it thickens. Gently fold pudding into cream cheese blend.
  7. Whip heavy cream to stiff peak consistency. Delicately fold into banana pudding mixture. Refrigerate until assembly.
  8. Microwave cookie butter for 10-15 seconds to achieve spreadable consistency. Blend with heavy cream until smooth.
  9. Position first cake layer on serving plate. Spread half the cookie butter filling evenly.
  10. Layer banana pudding cheesecake mixture atop the cookie butter.
  11. Repeat layering process with second cake layer and remaining fillings.
  12. Enrobe entire cake with whipped cream, smoothing edges meticulously.
  13. Garnish with crushed vanilla wafer cookies. Optional: Embellish with fresh banana slices and additional cookie crumbs.

Notes

  • Make sure all ingredients are at room temperature before mixing to ensure smooth, even incorporation and prevent lumpy batters.
  • Use ripe, soft bananas for the most intense flavor and natural sweetness in the pudding cheesecake layer.
  • Chill the cheesecake layer thoroughly before assembling to help it set and maintain its structure when layering.
  • Gently fold whipped cream into the banana pudding mixture to preserve its light, airy texture and prevent deflating.
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Category: Desserts
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 12
  • Calories: 408
  • Sugar: 32 g
  • Sodium: 182 mg
  • Fat: 23 g
  • Saturated Fat: 12 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0.5 g
  • Carbohydrates: 43 g
  • Fiber: 1.2 g
  • Protein: 5 g
  • Cholesterol: 75 mg