🍌 Banana Pudding Cookie Butter Cheesecake Cake
Ingredients:
For the Banana Cake Layers:
2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 cup unsalted butter, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
3 ripe bananas, mashed
1/2 cup sour cream
For the Cookie Butter Cheesecake Layer:
16 oz cream cheese, softened
1/2 cup granulated sugar
2 large eggs
1/2 cup cookie butter
1 tsp vanilla extract
For the Banana Pudding Filling:
1 package instant banana pudding mix
1 1/2 cups cold milk
1 cup heavy cream, whipped
For the Frosting:
1/2 cup unsalted butter, softened
8 oz cream cheese, softened
1/2 cup cookie butter
4 cups powdered sugar
2-3 tbsp heavy cream
For Garnish:
Crushed vanilla wafers
Banana slices
Directions:
Prepare the Cookie Butter Cheesecake Layer:
Preheat the oven to 325°F (165°C). Line a 9-inch springform pan with parchment paper.
In a bowl, beat the softened cream cheese and granulated sugar until smooth. Add the eggs, one at a time, beating well after each addition. Mix in the cookie butter and vanilla extract until fully combined.
Pour the cheesecake batter into the prepared pan and bake for 35-40 minutes or until set. Allow the cheesecake to cool completely before removing it from the pan. Chill in the refrigerator while you prepare the other layers.
Make the Banana Cake Layers:
Preheat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In a large bowl, beat the softened butter and granulated sugar until light and fluffy. Add the eggs one at a time, then the vanilla extract, mixing well.
Stir in the mashed bananas and sour cream until combined. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Divide the batter evenly between the prepared cake pans and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Allow the cakes to cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
Prepare the Banana Pudding Filling:
In a large bowl, whisk together the instant banana pudding mix and cold milk for 2 minutes until thickened. Fold in the whipped cream until combined. Refrigerate until ready to use.
Make the Frosting:
In a large bowl, beat together the softened butter, cream cheese, and cookie butter until smooth and creamy. Gradually add the powdered sugar, mixing well after each addition. Add the heavy cream, one tablespoon at a time, until the desired consistency is reached.
Assemble the Cake:
Place one layer of banana cake on a serving plate. Spread a layer of banana pudding filling over the cake. Carefully place the cookie butter cheesecake layer on top, then spread more banana pudding filling over the cheesecake.
Top with the second layer of banana cake. Frost the entire cake with the cookie butter frosting, smoothing the sides and top.
Garnish & Serve:
Sprinkle crushed vanilla wafers around the sides and top of the cake. Garnish with banana slices just before serving to avoid browning.
Slice and enjoy this delicious Banana Pudding Cookie Butter Cheesecake Cake! 🍌🍰😋🍫🩵✨🍫