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Banana Pudding Cookie Butter Cheesecake Cake

Banana Pudding Cookie Butter Cheesecake Cake

This Banana Pudding Cookie Butter Cheesecake Cake is a decadent blend of banana cake and cheesecake layers infused with pudding, making it a delightful treat.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: SWEET TREATS
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

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.
  • 2 large eggs 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 large eggs 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.

Equipment

  • 8-inch springform pan
  • 2 9-inch round cake pans
  • Stand mixer or hand mixer

Method
 

Banana Pudding Cookie Butter Cheesecake Cake Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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!
  11. 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.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 54gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 80mgSodium: 180mgPotassium: 250mgFiber: 1gSugar: 28gVitamin A: 500IUVitamin C: 2mgCalcium: 60mgIron: 1mg

Notes

Optional: Garnish with banana slices or crushed cookie crumbs for a beautiful finish. Ensure cream cheese is at room temperature for a smooth batter. Use ripe bananas for maximum flavor and sweetness, and allow the cheesecake to chill for at least 4 hours for proper setting.

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