The Dreamiest Banana Pudding Cookie Butter Cheesecake Cake Recipe

Sweet memories collide with unexpected magic in this banana pudding cookie butter cheesecake cake that promises pure indulgence.

Creamy layers dance between tender cake and smooth filling, creating an experience beyond ordinary desserts.

Rich cookie butter melting into soft banana-infused bites that speak directly to your comfort food cravings.

Decadent textures merge in a symphony of flavor that feels both nostalgic and innovative.

Each forkful carries whispers of childhood treats reimagined with sophisticated charm.

Dessert lovers will find themselves captivated by this luxurious fusion of classic comfort and modern culinary creativity.

Take one bite, and you’ll understand why this cake becomes an instant classic that everyone will request again and again.

Why Banana Pudding Cookie Butter Cheesecake Cake Is So Irresistible

• Creamy Comfort Delight: Indulge in a luxurious dessert that combines the rich, velvety texture of cheesecake with the nostalgic warmth of banana pudding and the irresistible spread of cookie butter.
• Effortless Gourmet Experience: This recipe offers a professional-level dessert that looks impressive but requires minimal baking skills, making it perfect for home cooks who want to wow their guests without spending hours in the kitchen.
• Flavor Fusion Magic: The unique combination of cream cheese, vanilla, and hints of banana pudding creates a multilayered taste experience that tantalizes the taste buds with every smooth, decadent bite.
• Make-Ahead Marvel: With a simple chilling process that takes just a couple of hours, this cheesecake can be prepared in advance, making it an ideal dessert for stress-free entertaining and special occasions.

Ingredients Needed For Banana Pudding Cookie Butter Cheesecake Cake

• Cream Cheese: Creamy base for the cheesecake, rich and tangy flavor. Full-fat varieties provide the best texture and richness.
• Sugar: Sweetens the cheesecake and balances the cream cheese's tanginess. Granulated white sugar works best.
• Eggs: Provide structure and help bind the cheesecake. Fresh, room temperature eggs blend more smoothly.

• Vanilla: Adds depth and warmth to the cheesecake. Pure vanilla extract offers the most authentic flavor.
• Parchment Paper: Ensures easy removal and prevents sticking to the pan. Use unbleached parchment for best results.

• Springform Pan: Allows for easy cake removal and professional presentation. 9-inch size ensures proper baking depth.
• Oven: Provides consistent, even heat for baking the cheesecake. Preheating is crucial for even cooking.

How To Make Banana Pudding Cookie Butter Cheesecake Cake

Step 1: Warm Up The Oven

Crank your oven to a cozy 325°F (160°C). Grab a 9-inch springform pan and give it a parchment paper hug, lining the bottom and sides for easy cake removal.

Step 2: Whip Up The Creamy Cheesecake Base

• Cream cheese
• Sugar

• Eggs
• Vanilla extract

Mix gently until everything just comes together – no overmixing allowed!

Step 3: Bake And Chill The Cheesecake

Pour your luscious cheesecake batter into the prepared pan. Slide it into the preheated oven and let it bake for 35-40 minutes. You’ll know it’s perfect when the center looks just set – no wiggling allowed!

Once baked, let the cheesecake cool completely at room temperature. Then tuck it into the refrigerator for a minimum of 2 hours to get that perfect, firm texture. Patience is key in creating this decadent dessert!

Tips For A Better Banana Pudding Cookie Butter Cheesecake Cake

• Prevent Cracks: Avoid overmixing the cheesecake batter and gently fold ingredients to minimize air bubbles that cause surface cracking.
• Master Water Bath Technique: Place the springform pan in a larger baking dish filled with hot water to create even, gentle heat that prevents overbaking and promotes smooth texture.
• Smooth Chilling Strategy: Allow the cheesecake to cool at room temperature before refrigerating to prevent condensation and maintain a creamy, luxurious consistency.
• Temperature Precision: Use room temperature cream cheese and eggs for seamless blending and a more uniform cheesecake texture that's free from lumps.
• Make-Ahead Magic: Prepare the cheesecake up to 3 days in advance and store covered in the refrigerator to enhance flavor development and save time for serving.

How To Store Banana Pudding Cookie Butter Cheesecake Cake

• Refrigerate: Store the cheesecake cake in an airtight container in the fridge for up to 4 days. Wrap tightly with plastic wrap to prevent moisture loss and absorbing other food odors.
• Freeze: Carefully package the entire cake or individual slices in freezer-safe containers. Seal completely to avoid freezer burn and store for up to 3 months. Thaw overnight in the refrigerator before serving.
• Reheat: Gently warm individual slices in the microwave for 15-20 seconds. Be cautious not to overheat, as this can cause the texture to become rubbery or dry out the delicate cheesecake.
• Quality Tip: For best taste and texture, consume the cheesecake cake within 2-3 days of preparation. Always let it sit at room temperature for 10-15 minutes before serving to enhance flavor and softness.

Pairing Ideas For Banana Pudding Cookie Butter Cheesecake Cake

• Brew Banana Bliss Coffee: Pair this decadent cheesecake with a smooth, medium-roast coffee that highlights the banana and cookie butter flavors. The warm, rich coffee will complement the creamy dessert's sweetness and cut through its richness.
• Sip Caramel Liqueur Delight: Elevate the experience with a chilled caramel-flavored liqueur like Baileys or Sheridan's. Its sweet, velvety notes will dance perfectly with the cheesecake's creamy texture and banana undertones.
• Match Spiced Chai Adventure: A warming chai tea with its blend of cinnamon, cardamom, and ginger will beautifully echo the cookie butter's spicy hints. The tea's aromatic profile will enhance the cake's complexity and provide a delightful contrast.
• Pour Creamy Vanilla Milkshake: A cold, thick vanilla milkshake creates a dreamy pairing that amplifies the dessert's creamy essence. Its smooth, sweet character will complement the cheesecake's luxurious texture and bring out the banana's natural sweetness.

New Versions Of Banana Pudding Cookie Butter Cheesecake Cake

• Tropical Tango: Swap banana pudding mix with coconut cream pudding mix, adding toasted coconut flakes and a drizzle of passion fruit sauce for a vibrant Caribbean-inspired cheesecake.
• Nutty Caramel Crunch: Incorporate crushed caramelized pecans into the cheesecake base, top with salted caramel sauce and sprinkle with additional chopped nuts for extra texture and depth.
• Chocolate Banana Bliss: Mix in melted dark chocolate to the cheesecake batter, create a chocolate cookie crust, and garnish with chocolate-covered banana chips for an indulgent chocolate lover's version.
• Spiced Autumn Fusion: Add warm spices like cinnamon and nutmeg to the cheesecake mixture, use gingersnap cookies for the crust, and finish with a maple-bourbon caramel drizzle for a cozy seasonal feel.

FAQs On Banana Pudding Cookie Butter Cheesecake Cake

• What makes this cheesecake unique?

This cheesecake combines the creamy richness of classic cheesecake with the sweet, spiced flavor of cookie butter and the comforting taste of bananas, creating a decadent dessert that blends multiple favorite flavors into one incredible treat.

• Can I use a different type of pan if I don't have a springform pan?

While a springform pan is recommended for easy removal, you can use a regular cake pan lined with parchment paper. Just be extra careful when removing the cheesecake to prevent cracking or breaking.

• How do I know when the cheesecake is properly baked?

The cheesecake is done when the center is slightly jiggly but set – it should have a subtle wobble when gently shaken, but not look liquidy. The edges will be slightly pulled away from the pan sides, indicating it’s perfectly baked.

• Is this recipe suitable for beginner bakers?

Yes! While cheesecake can seem intimidating, this recipe uses basic techniques and simple ingredients. Just follow the steps carefully, and don’t overmix the batter, and you’ll create a professional-looking dessert that tastes amazing.

Banana Pudding Cookie Butter Cheesecake Cake Recipe

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4.8 from 17 reviews

• Total Time: 4 hours 15 minutes
• Yield: 12 1x

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Description

Southern comfort meets indulgent bliss in this banana pudding cookie butter cheesecake cake, where creamy layers and nostalgic flavors dance together. Dessert enthusiasts will discover a luxurious treat that promises pure culinary joy with each delectable slice.

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Ingredients

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Main Ingredients:

• 1 ¼ cups (300 g) mashed ripe bananas
• 2 blocks (16 ounces / 450 g) cream cheese
• 1 cup (225 g) unsalted butter
• 1 ½ cups (300 g) granulated sugar
• 2 ½ cups (315 g) all-purpose flour

Cake Base Components:

• ½ cup (115 g) unsalted butter, softened
• ½ cup (120 milliliters) vegetable oil
• 2 large eggs
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 teaspoon vanilla extract
• ½ cup (120 milliliters) buttermilk

Additional Flavoring and Filling Ingredients:

• 1 package (3.4 ounces) instant banana pudding mix
• 2 cups (480 milliliters) cold milk
• 1 cup (240 milliliters) heavy whipping cream
• ½ cup (120 g) creamy cookie butter
• 4 cups (500 g) powdered sugar
• 24 tablespoons heavy cream

Garnish:

• Crushed Biscoff cookies
• Sliced bananas (optional)

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Instructions

1. Grease the springform pan meticulously and layer with parchment paper, ensuring complete coverage of the bottom and sides to prevent any potential sticking.
2. Cream the softened cream cheese in a stand mixer, gradually incorporating granulated sugar until the mixture transforms into a silky, lump-free consistency.
3. Introduce room-temperature eggs one at a time, gently folding them into the cream cheese mixture, followed by pure vanilla extract, maintaining a delicate mixing technique to preserve the batter’s smooth texture.
4. Carefully transfer the velvety cheesecake batter into the prepared springform pan, using a spatula to evenly distribute the mixture and eliminate any potential air bubbles.
5. Position the pan in the preheated oven, maintaining a consistent temperature of 325F (160C), and bake for approximately 35-40 minutes, watching for a subtle jiggle in the center that indicates perfect doneness.
6. Remove the cheesecake from the oven and allow it to cool completely at room temperature, which helps prevent potential cracking and ensures a smooth surface.
7. Once cooled, refrigerate the cheesecake for a minimum of 2 hours, preferably overnight, to achieve optimal setting and enhance the flavor profile.

Notes

• Softening cream cheese at room temperature beforehand ensures a smoother, lump-free cheesecake batter with silky texture.
• Use a water bath technique by placing the springform pan in a larger pan filled with hot water during baking to prevent cracks and promote even cooking.
• For a firmer cheesecake, extend baking time by 5-10 minutes, watching carefully to avoid over-browning or drying out the delicate dessert.
• Consider using a kitchen thermometer to check internal temperature, which should reach 150-155F for perfect doneness without overbaking.

• Prep Time: 45 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 34 g
• Sodium: 250 mg
• Fat: 22 g
• Saturated Fat: 12 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 45 g
• Fiber: 1 g
• Protein: 4 g
• Cholesterol: 80 mg