Description
Creamy banana pudding cookie butter cheesecake cake blends Southern comfort with indulgent flavors. Rich layers of smooth cheesecake and velvety cookie butter create a luxurious dessert that delights your senses and satisfies sweet cravings.
Ingredients
Scale
Main Ingredients:
- 2 ½ cups (315 g) all-purpose flour
- 1 ¼ cups (300 g) mashed ripe bananas
- 2 blocks (16 ounces / 450 g) cream cheese
- 1 cup (240 milliliters) heavy whipping cream
- 1 cup (225 g) unsalted butter
Cake Ingredients:
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ cup (115 g) unsalted butter, softened
- ½ cup (120 milliliters) vegetable oil
- 1 ½ cups (300 g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup (120 milliliters) buttermilk
Filling and Frosting Ingredients:
- 1 package (3.4 ounces) instant banana pudding mix
- 2 cups (480 milliliters) cold milk
- 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
- Prepare the oven environment by adjusting the temperature to 325F (160C) and strategically positioning a parchment paper lining inside a 9-inch springform pan to ensure smooth cake removal.
- Utilize a mixing apparatus to whip cream cheese and sugar into a silky, uniform consistency, then gently incorporate eggs and vanilla extract, stirring minimally to maintain a delicate texture.
- Transfer the velvety cheesecake mixture into the prepared pan, allowing it to settle evenly across the surface.
- Position the pan in the preheated oven and bake for approximately 35-40 minutes, monitoring the center’s structural integrity to achieve the perfect set.
- Once baking is complete, remove the cheesecake and allow it to cool completely at room temperature, promoting even temperature distribution and preventing potential cracking.
- Carefully transfer the cooled cheesecake to the refrigerator, letting it chill and firm for a minimum of 2 hours to enhance its flavor profile and structural stability.
Notes
- Ensure cream cheese is at room temperature for smoother mixing and preventing lumps in the cheesecake batter.
- Gently tap the springform pan on the counter after pouring batter to release any air bubbles and create a more even texture.
- Use a water bath method by placing the springform pan in a larger pan filled with hot water to help prevent cracking and promote even baking.
- For a gluten-free version, swap regular cookie butter with a gluten-free alternative and use gluten-free graham crackers or cookie crumbs for the crust.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 470
- Sugar: 38 g
- Sodium: 300 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 56 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg