There's a moment in every baker's journey when you decide to elevate a classic dessert into something truly special. For me, that moment came when I combined the luscious textures of cheesecake and the nostalgic flavor of banana pudding with the unique richness of cookie butter. The result? A glorious Banana Pudding Cookie Butter Cheesecake Cake that has quickly become a loving centerpiece at family gatherings and an indulgent treat on quiet evenings at home.
Imagine this: layers of moist banana cake hugging a velvety cheesecake, all harmonized by a pudding that brings back warm, childhood memories. Each slice offers a delightful surprise, blending familiar flavors in the most unexpected way. Plus, it’s easier than you might think—perfect for both seasoned chefs and baking enthusiasts just looking to impress without the fuss.
Join me in making this delectable showstopper that will not only please your palate but also have everyone asking for that second slice!
Why You'll Love This Banana Pudding Cookie Butter Cheesecake Cake
- This Banana Pudding Cookie Butter Cheesecake Cake is not only a showstopper but also an easy recipe that allows you to impress your guests with minimal effort.
- The layers of moist banana cake, creamy cheesecake, and nostalgic pudding create an explosion of flavor that will leave everyone wanting more.
- Its versatility makes it perfect for any occasion, whether you're celebrating a birthday or enjoying a cozy night in.
- Visually stunning, this dessert will be the centerpiece of your table, delighting both eyes and taste buds alike.<br />
Banana Pudding Cookie Butter Cheesecake Cake Ingredients
For the Banana Cake
• 2.5 cups all-purpose flour – This provides the perfect structure for your cake.
• 1 teaspoon baking soda – Helps the cake rise beautifully.
• 0.5 teaspoon salt – Enhances the overall flavor of the cake.
• 0.5 teaspoon ground cinnamon – Adds a warm, comforting spice to the batter.
• 0.75 cup unsalted butter (softened) – Creates a rich, creamy texture in every bite.
• 1.5 cups granulated sugar – Sweetens the cake and creates a lovely texture.
• 3 bananas (ripe, mashed) – The star ingredient bringing moisture and flavor.
• 2 eggs (large) – Helps bind the ingredients and adds richness.
• 1 teaspoon vanilla extract – Infuses a lovely aromatic sweetness.
• 0.75 cup buttermilk – Ensures the cake remains moist and tender.
For the Cheesecake Layer
• 16 oz cream cheese (softened) – Provides the creamy base for the cheesecake layer.
• 0.75 cup cookie butter – Adds a delightful spiced sweetness to the filling.
• 0.75 cup granulated sugar – Balances the richness of the cream cheese.
• 2 eggs (large) – Ensures a smooth and set cheesecake.
• 1 teaspoon vanilla extract – Enhances the overall flavor profile of the cheesecake.
For the Pudding Layer
• 3.4 oz instant banana pudding mix (1 box) – Infuses that beloved banana flavor into the dessert.
• 1.5 cups cold milk – Necessary for creating a creamy pudding.
• 0.5 cup sweetened condensed milk – Adds extra creaminess and sweetness to the layer.
For the Whipped Cream Frosting
• 2 cups heavy whipping cream (cold) – Essential for a fluffy and decadent topping.
• 0.5 cup powdered sugar – Sweetens and stabilizes the whipped cream.
• 1 teaspoon vanilla extract – Adds a hint of flavor to the frosting.
Now that you have the ingredients ready, you're well on your way to delighting everyone with this Banana Pudding Cookie Butter Cheesecake Cake!
How to Make Banana Pudding Cookie Butter Cheesecake Cake
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Preheat oven: Start by preheating your oven to 325°F (165°C). Prepare an 8-inch springform pan by greasing it lightly, ensuring easy removal later on.
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Mix cheesecake layer: Beat the cream cheese until smooth. Then, add the cookie butter and sugar, mixing until well combined. Follow with the eggs and vanilla extract, blending until creamy.
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Bake cheesecake: Pour your cheesecake batter into the springform pan and bake for 40–45 minutes. Once baked, let it cool completely before chilling it in the refrigerator for at least 4 hours to firm up.
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Prepare for banana cake: While the cheesecake cools, preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans for your banana cake layers.
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Combine dry ingredients: In a large bowl, mix the flour, baking soda, salt, and ground cinnamon until combined. This will be the base for your moist banana cake.
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Cream butter and sugar: In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the mashed bananas, eggs, and vanilla, mixing well.
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Blend in dry mix: Gradually alternate adding the dry ingredients and buttermilk to the banana mixture until just combined. This should create a lovely batter with a smooth texture.
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Bake banana cakes: Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean. Allow to cool completely.
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Make pudding layer: In a mixing bowl, whisk together the instant banana pudding mix, cold milk, and sweetened condensed milk until thickened. Chill in the fridge for about 10 minutes.
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Whip cream: Using a stand mixer or hand mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will add that cloud-like frosting to your cake!
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Assemble cake: Start stacking your cake! Place one banana cake layer on a plate, spread a layer of pudding on top, add the cheesecake layer, and then repeat with the second banana cake layer. Frost the entire cake with the whipped cream mixture.
Optional: Garnish with banana slices or crushed cookie crumbs for a beautiful finish.
Exact quantities are listed in the recipe card below.
Banana Pudding Cookie Butter Cheesecake Cake Variations
Feel free to experiment with these delightful twists that can elevate your Banana Pudding Cookie Butter Cheesecake Cake!
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Gluten-Free: Substitute all-purpose flour with a 1:1 gluten-free baking mix for a delicious gluten-free treat. Just ensure the mix contains xanthan gum for the right texture.
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Dairy-Free: Use dairy-free cream cheese and coconut cream for the frosting to create a luscious and creamy texture sans dairy.
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Nutty Crunch: Add 1 cup of chopped walnuts or pecans into the banana batter for a delightful crunch. The added texture compliments the moisture of the cake beautifully!
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Caramel Drizzle: Layer in soft caramel between the cake and cheesecake for an irresistible gooey twist. This adds an extra richness that brings the flavors together like a warm hug.
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Chocolate Lovers: Fold in 1 cup of mini chocolate chips into the banana batter or sprinkle some atop the whipped cream for a decadent chocolate surprise. The fusion of chocolate with banana is pure magic!
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Spicy Kick: Add a pinch of cayenne or ground ginger into the cheesecake layer for a warm, spicy note that contrasts wonderfully with the sweetness of the cake.
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Fruit Medley: Replace some banana with 1 cup of mashed ripe strawberries or blueberries for a fruity twist. This adds a refreshing tartness that dances on your palate with every bite.
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Cream Cheese Swirl: Before baking the banana cake, dollop and swirl some extra cream cheese mixed with a bit of sugar throughout the batter. This creates delightful cream cheese pockets in each slice.
How to Store and Freeze Banana Pudding Cookie Butter Cheesecake Cake
Fridge: Store any leftover Banana Pudding Cookie Butter Cheesecake Cake in an airtight container in the refrigerator for up to 3 days to maintain freshness.
Freezer: You can freeze the cake for up to 2 months. Wrap each slice tightly in plastic wrap, then place in a freezer-safe bag to prevent freezer burn.
Thawing: To enjoy frozen slices, transfer them to the fridge overnight to thaw, or let them sit at room temperature for about 1 hour before serving.
Reheating (if needed): While best served cold, you can gently warm individual slices in the microwave for about 15-20 seconds for a soft experience.
What to Serve with Banana Pudding Cookie Butter Cheesecake Cake?
Elevate your dessert experience with delectable additions that complement this rich and dreamy cake.
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Fresh Berries: The tartness of strawberries or raspberries adds a refreshing contrast to the cake’s sweetness.
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Vanilla Ice Cream: A scoop of creamy vanilla ice cream brings a classic touch, enhancing the cake's flavors and adding a delightful chill.
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Chocolate Sauce: Drizzling warm chocolate sauce over the cake adds an indulgent layer, making each bite even more decadent.
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Whipped Cream Topping: Top slices with a dollop of freshly whipped cream for a light finish that matches the cake's airy layers.
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Caramel Sauce: A drizzle of caramel creates a beautiful blend of flavors, bringing warmth and richness alongside that banana goodness.
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Coffee or Espresso: Serve with a cup of coffee or an espresso; the bitterness balances the sweetness beautifully and elevates the dessert experience.
In this way, your Banana Pudding Cookie Butter Cheesecake Cake will shine even brighter, offering a wonderful, memorable treat for you and your loved ones.
Make Ahead Options
Preparation is key when it comes to enjoying your delicious Banana Pudding Cookie Butter Cheesecake Cake without the last-minute rush! You can bake the cheesecake layer and store it in the fridge for up to 3 days; just ensure it's well-covered to maintain its creamy texture. The banana cake layers can also be made 24 hours in advance—simply cool them completely, wrap tightly in plastic wrap, and refrigerate. For the pudding layer, prepare it the same day you plan to assemble the cake, but it can sit in the fridge for up to 3 days as well. When you’re ready to enjoy, whip the cream fresh and layer it all together for that just-baked taste, making this showstopper a perfect solution for busy weeknights or special gatherings!
Chef's Helpful Tips
- When making the Banana Pudding Cookie Butter Cheesecake Cake, always ensure your cream cheese is at room temperature for a smooth batter.
- Avoid overmixing once you add the dry ingredients to prevent a dense cake texture.
- Use ripe bananas for maximum flavor and sweetness, as they will enhance the cake's moistness.
- Be patient and allow the cheesecake to chill for at least 4 hours; this helps it set properly for a clean slice.
Banana Pudding Cookie Butter Cheesecake Cake Recipe FAQs
What kind of bananas should I use for this recipe?
Absolutely! Use ripe bananas for this recipe; they should have some brown spots on the skin. Ripe bananas are sweeter and will add more moisture and flavor to your Banana Pudding Cookie Butter Cheesecake Cake.
How should I store the leftover cake?
You can store any leftover Banana Pudding Cookie Butter Cheesecake Cake in an airtight container in the refrigerator for up to 3 days. This helps keep it fresh while maintaining that delightful creaminess.
Can I freeze the cake, and how do I do it?
Yes, you can freeze the cake for up to 2 months! Start by cutting it into individual slices and wrapping each slice tightly in plastic wrap. Then, place them in a freezer-safe bag to prevent freezer burn. This method keeps your cake delicious for whenever that craving hits!
What should I do if the cheesecake layer cracks while baking?
If your cheesecake layer cracks, don’t worry! It’s a common occurrence. To prevent this in the future, make sure your cream cheese is at room temperature before mixing. Additionally, avoid overmixing and bake your cheesecake in a water bath for more even cooking.
Is this cake safe for people with allergies?
This recipe contains common allergens such as gluten (from flour), dairy (butter, cream cheese, and buttermilk), and eggs. If you’re baking for someone with allergies, consider using gluten-free flour and dairy-free substitutes like almond milk or coconut cream. Always check labels for specific allergen information when using substitutes.
Banana Pudding Cookie Butter Cheesecake Cake
Ingredients
Equipment
Method
- Preheat oven: Start by preheating your oven to 325°F (165°C). Prepare an 8-inch springform pan by greasing it lightly, ensuring easy removal later on.
- Mix cheesecake layer: Beat the cream cheese until smooth. Then, add the cookie butter and sugar, mixing until well combined. Follow with the eggs and vanilla extract, blending until creamy.
- Bake cheesecake: Pour your cheesecake batter into the springform pan and bake for 40–45 minutes. Once baked, let it cool completely before chilling it in the refrigerator for at least 4 hours to firm up.
- Prepare for banana cake: While the cheesecake cools, preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans for your banana cake layers.
- Combine dry ingredients: In a large bowl, mix the flour, baking soda, salt, and ground cinnamon until combined. This will be the base for your moist banana cake.
- Cream butter and sugar: In a separate bowl, cream together the softened unsalted butter and granulated sugar until light and fluffy. Add the mashed bananas, eggs, and vanilla, mixing well.
- Blend in dry mix: Gradually alternate adding the dry ingredients and buttermilk to the banana mixture until just combined. This should create a lovely batter with a smooth texture.
- Bake banana cakes: Divide the batter evenly between the prepared pans and bake for 25–30 minutes or until the cakes are golden and a toothpick inserted in the center comes out clean. Allow to cool completely.
- Make pudding layer: In a mixing bowl, whisk together the instant banana pudding mix, cold milk, and sweetened condensed milk until thickened. Chill in the fridge for about 10 minutes.
- Whip cream: Using a stand mixer or hand mixer, whip the heavy cream, powdered sugar, and vanilla extract until stiff peaks form. This will add that cloud-like frosting to your cake!
- Assemble cake: Start stacking your cake! Place one banana cake layer on a plate, spread a layer of pudding on top, add the cheesecake layer, and then repeat with the second banana cake layer. Frost the entire cake with the whipped cream mixture.
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