Banana Pudding Cookie Butter Cheesecake Cake
This delightful cake combines fluffy cheesecake, creamy banana pudding, and the nutty goodness of cookie butter in a layered dessert that’s perfect for any occasion.
Ingredients
For the Cheesecake Layer
- 8 oz cream cheese, softened Make sure it's at room temperature for easier mixing.
- 1 cup heavy whipping cream Provides volume and richness.
- 1 cup powdered sugar Sweetens and stabilizes the whipped cream.
- 1 tsp vanilla extract Adds warmth and depth flavor.
For the Banana Pudding Layer
- 2 cups banana pudding This forms the crème de la crème of our cake layers.
- 1 cup cookie butter Use your favorite brand, such as Biscoff.
For Assembly
- 1 cup graham cracker crumbs Forms the base layer for added crunch.
- 2 medium bananas Sliced for layering and decoration.
Instructions
Preparation
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until well combined.
- Fold in the heavy whipping cream until soft peaks form.
- In a separate bowl, mix the banana pudding with the cookie butter until smooth and creamy.
Assembly
- Layer the graham cracker crumbs at the bottom of a serving dish.
- Spread a generous layer of the banana pudding mixture over the crumbs.
- Add a layer of the cheesecake mixture, spreading evenly.
- Repeat the layers until all components are used, finishing with a cheesecake layer on top.
- Decorate with sliced bananas and a drizzle of cookie butter.
Chilling
- Refrigerate for at least 4 hours or until set.
Notes
Ensure that your cream cheese and bananas are at room temperature for smoother mixing. Let the cake chill longer for improved flavor.
Nutrition
Serving: 1gCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 13gSodium: 200mgFiber: 1gSugar: 30g
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