Banana Pudding Cheesecake Cake Recipe | Easy Guide

This Banana Pudding Cookie Butter Cheesecake Cake offers an extraordinary blend of flavors that is perfect for any occasion. Combining the comforting taste of banana pudding with the rich indulgence of cookie butter and the classic charm of cheesecake, this dessert is sure to delight your taste buds and impress guests. Here’s how to make this multi-layered treat, complete with detailed instructions and tips for the best results.

Ingredients and Preparation

For the Cake:

• All-Purpose Flour: 2 cups
• Sugar: 1 ½ cups
• Unsalted Butter (softened): ½ cup
• Large Eggs: 4
• Milk: 1 cup
• Vanilla Extract: 1 tsp
• Baking Powder: 1 ½ tsp
• Salt: ¼ tsp

Banana Pudding Cheesecake Layer:

• Cream Cheese (softened): 8 oz
• Heavy Cream: 1 cup
• Powdered Sugar: ½ cup
• Ripe Bananas (mashed): 2
• Vanilla Extract: 1 tsp
• Instant Vanilla Pudding Mix: 1 package
• Cold Milk: 1 cup

Cookie Butter Filling:

• Cookie Butter (spread): ½ cup
• Heavy Cream: ¼ cup

Topping:

• Crushed Vanilla Wafer Cookies: ½ cup
• Whipped Cream: for frosting
• Banana Slices: for decoration
• Extra Cookie Crumbs: optional, for garnish

Detailed Step-by-Step Instructions

First Step: Bake the Cake Layers

• Warm Up the Oven: Adjust your oven’s temperature to 350°F (175°C). Ready two 9-inch round cake pans by greasing and lining them with parchment paper.
• Combine Dry Ingredients: In a medium bowl, sift together the all-purpose flour, baking powder, and salt.
• Cream Butter and Sugar: Using an electric mixer in a large bowl, beat the softened unsalted butter with sugar until the mixture is light and airy.
• Mix in Eggs and Vanilla: Gradually add the eggs, one at a time, ensuring each is thoroughly combined before adding the next. Stir in vanilla extract to blend thoroughly.
• Mix Dry and Wet Ingredients: Alternately add dry ingredients and milk to the creamed mixture, starting and ending with the dry ingredients, and mix until just combined.
• Divide and Bake: Evenly distribute the batter between the prepared pans. Smooth the tops and bake for about 25-30 minutes. A toothpick inserted in the center should come out clean. Allow cakes to cool in pans for about 10 minutes before transferring them to wire racks to cool completely.

Second Step : Prepare the Banana Pudding Cheesecake Layer

• Smooth the Cream Cheese: In a bowl, use a mixer to beat the cream cheese until creamy and smooth. Gradually mix in heavy cream and powdered sugar until the mixture is fluffy.
• Make Pudding Mixture: In another bowl, whisk the instant vanilla pudding mix with cold milk until it thickens, then fold in the mashed bananas and additional vanilla extract.
• Combine Mixtures: Gently fold the banana pudding mixture into the cream cheese blend until smoothly integrated. Chill in the refrigerator while you prepare the next steps.

Step 3: Create the Cookie Butter Filling

• Blend Ingredients: In a small bowl, thoroughly mix the cookie butter with heavy cream until the mixture achieves a spreadable consistency.

Step 4: Assemble the Cake

Final Frosting and Toppings: Frost the cake with whipped cream. Sprinkle crushed vanilla wafer cookies over the top and decorate with banana slices and additional cookie crumbs if using.

First Cake Layer: Place one cake layer on your serving plate. Evenly spread the cookie butter filling over it.

Add Cheesecake Layer: Carefully spread the banana pudding cheesecake mixture over the cookie butter layer.

Top with Second Cake Layer: Gently place the second cake layer atop the cheesecake filling, pressing lightly to secure it.

Helpful Tips

To ensure that your Banana Pudding Cookie Butter Cheesecake Cake turns out perfectly every time, here are some essential tips to follow. First, make sure all ingredients, especially perishables like eggs and cream cheese, are at room temperature before you start. This step is crucial as it helps these ingredients mix more uniformly, resulting in a smoother batter and filling. When preparing the cake batter, be mindful not to overbeat once you add the flour. Overmixing at this stage can develop the gluten excessively, leading to a dense and tough cake.

When assembling your layers, it’s important to allow each layer to set slightly in the fridge before adding the next. This approach prevents the layers from sinking into each other and helps maintain their distinct textures and flavors. For the cheesecake layer, mix the ingredients until just combined to avoid introducing too much air into the batter, which could cause the cheesecake to rise and fall, leading to cracks.

To cut perfect slices, dip a long, sharp knife in hot water and wipe it dry between each cut. This method ensures clean cuts without pulling or distorting the layers. If you’re adding banana slices as a garnish, consider tossing them lightly in lemon juice first to prevent them from browning too quickly.

Finally, remember to bake the cake in the lower third of your oven to promote even cooking and prevent the top from browning too fast. Following these tips will help you achieve a dessert that’s not only delicious but also a feast for the eyes.

Conservation and Storage

Proper conservation and storage are key to enjoying your Banana Pudding Cookie Butter Cheesecake Cake at its best for days after it’s made. After the cake has completely cooled to room temperature, it should be stored in the refrigerator to maintain its freshness and structure. Wrap it loosely with plastic wrap or place it in a cake carrier to protect it from absorbing other flavors and odors from the fridge.

To maximize the cake’s freshness, ensure that the refrigerator temperature is set below 40°F (4°C). This temperature helps the cake retain its moisture and texture while preventing the growth of bacteria. If you’ve used fresh banana slices as decoration, consider adding these just before serving to avoid them turning brown and soggy.

For longer storage, the Banana Pudding Cookie Butter Cheesecake Cake can be frozen. Mix in Eggs and Vanilla: Gradually add the eggs, one at a time, ensuring each is thoroughly combined before adding the next. This double wrap protects the cake from freezer burn and taste contamination. Frozen, the cake will keep well for up to one month. When you’re ready to enjoy it, thaw the cake slowly in the refrigerator overnight. This gradual thawing helps preserve the cake’s moisture and ensures that it remains deliciously creamy.

Variations

The Banana Pudding Cookie Butter Cheesecake Cake is wonderfully adaptable, offering numerous possibilities for customization to suit different tastes or occasions. If you’re looking to add a bit of crunch, consider incorporating crushed pecans or walnuts into the cookie butter layer; their nutty texture complements the smoothness of the cheesecake beautifully. For chocolate aficionados, swirl melted dark or milk chocolate into the banana pudding layer or drizzle it over the whipped cream topping for a decadent twist.

Another delightful variation is to experiment with different fruit flavors. While banana is a classic choice, layering thinly sliced strawberries or mixing in raspberry preserves can add a fresh, tangy contrast that enhances the overall richness of the dessert. For those who enjoy a hint of spice, a sprinkle of cinnamon or nutmeg mixed into the banana layer can evoke a warm, comforting feeling, making the cake especially inviting in colder months.

For a lighter version of the cake, substitute the heavy cream in the cheesecake layer with Greek yogurt to reduce the fat content while still maintaining a creamy texture. This substitution also adds a slight tanginess that pairs wonderfully with the sweetness of the cookie butter and bananas.

Serving Suggestions

The Banana Pudding Cookie Butter Cheesecake Cake is a versatile dessert that fits seamlessly into any dining occasion, from casual gatherings to more formal celebrations. To elevate the presentation, serve this cake on a decorative stand or vintage plate to enhance its visual appeal. Pairing it with a robust espresso or a cup of dark roast coffee can balance the dessert’s sweetness with a bitter contrast, which is especially pleasing after a hearty meal.

For those who enjoy tea, a light oolong or a floral Earl Grey makes a delightful accompaniment, the subtle flavors of the tea complementing the rich layers of the cake. When serving at a summer party or outdoor event, consider pairing slices of the cake with a scoop of vanilla or banana ice cream. The cool creaminess of the ice cream juxtaposes nicely with the dense texture of the cake, providing a refreshing balance.

If you’re hosting a brunch or afternoon tea, serve smaller portions alongside fresh fruit or a citrusy fruit salad to cut through the decadence of the dessert. This makes for a lighter serving option that won’t overpower the palate. For an evening event, consider drizzling caramel sauce over the top or around the plate for added flair and a touch of elegance.

Frequently Asked Questions

Can I make this cake a day ahead?
Absolutely! Preparing the Banana Pudding Cookie Butter Cheesecake Cake a day in advance allows the flavors to meld together beautifully. Just keep it refrigerated until ready to serve.

What steps can I take to stop the cheesecake layer from cracking? To minimize cracking, avoid overmixing the batter as this incorporates too much air, which can cause the cheesecake to rise and then fall. Additionally, baking the cheesecake layer in a water bath can help maintain a more even temperature during baking.

What can I substitute for cookie butter if I can’t find it?
If cookie butter is unavailable, almond butter or peanut butter make great substitutes. They will add a nutty flavor that pairs well with the banana and cheesecake layers.

Can this recipe be adapted to be gluten-free? Yes, you can make this cake gluten-free by using a gluten-free flour blend in place of all-purpose flour. Also, ensure that all other ingredients, like cookie butter and vanilla wafers, are certified gluten-free.

Can I use frozen bananas?
Fresh bananas are ideal for the best texture and flavor, but you can use frozen bananas in a pinch. Ensure they are fully thawed and any extra liquid is removed before use.

How should I store any leftovers?
Leftover cake should be stored in the refrigerator, covered tightly with plastic wrap or in an airtight container. It remains fresh for up to three days. If you wish to keep it longer, you can freeze it for up to a month, tightly wrapped in plastic wrap and aluminum foil.

Conclusion

The Banana Pudding Cookie Butter Cheesecake Cake stands out as a rich and indulgent dessert that beautifully marries various flavors and textures into one delightful creation. Its layers of soft cake, creamy cheesecake, and luscious cookie butter offer a sensory experience that is both comforting and luxurious. This cake is versatile enough to be adapted to any taste or occasion, making it an excellent choice for a wide range of events, from festive gatherings to intimate family dinners.

Whether you choose to enjoy it in its classic form or experiment with some of the suggested variations, this dessert is guaranteed to be a crowd-pleaser. The tips provided will help ensure that each component comes out perfectly, contributing to the overall success of your culinary creation. Proper storage is key to maintaining the cake’s optimal flavor and texture, ensuring that every slice is as enjoyable as the first.

Embracing this recipe not only allows you to produce a stunning dessert but also gives you the opportunity to make each baking experience truly your own. Enjoy the process of creating, serving, and savoring this exceptional Banana Pudding Cookie Butter Cheesecake Cake, a treat that promises to bring joy and a touch of sweetness to any occasion.

For those looking to explore more delicious dessert options, this Banana Pudding Cookie Butter Cheesecake Cake pairs wonderfully with similar indulgent recipes. If you’re captivated by the combination of banana and cheesecake, you might also enjoy exploring another delightful variant. Check out this Banana Pudding Cheesecake recipe for a unique twist on classic flavors that further enhances the dessert experience. It’s a perfect follow-up to try after mastering the banana pudding cookie butter cheesecake cake, offering new textures and flavors for your culinary repertoire.

Print