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.
Ingredients
Scale
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)
Instructions
- Grease the springform pan meticulously and layer with parchment paper, ensuring complete coverage of the bottom and sides to prevent any potential sticking.
- Cream the softened cream cheese in a stand mixer, gradually incorporating granulated sugar until the mixture transforms into a silky, lump-free consistency.
- 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.
- 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.
- 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.
- 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.
- 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