Oh, let me tell you about the delightful journey that is the Banana Pudding Cookie Butter Cheesecake Cake! This recipe is pure bliss, and it’s like a big warm hug that you can eat. I remember the first time I made it for a family gathering; everyone went wild for it! It combines the creamy decadence of cheesecake with the beloved flavors of banana pudding and the irresistible allure of cookie butter. When those flavors all come together, it’s like a party in my mouth.
Not only is it absolutely delicious, but it’s also the perfect dessert to make for any occasion—from a cozy weekend at home to impressing guests at a dinner party. Trust me, if you want to be the star of the dessert table, this cake will do just that. Now, let’s dive into what makes this cake a showstopper!
What’s in Banana Pudding Cookie Butter Cheesecake Cake?
Crushed Cookies: The base of this cake starts with crushed cookies (I often go for graham crackers or vanilla wafers). They give a lovely crunch and help create that cheesecake crust we all adore.
Cookie Butter: This magical spread is my secret weapon! It infuses the cake with a rich, spiced sweetness that’s out of this world. I swear by *Biscoff Cookie Butter*, but you can use any kind that you love.
Bananas: Ripe, sweet bananas are essential. They add natural sweetness and moisture—and who can resist that comforting banana flavor? Make sure they’re nice and spotty for the best flavor!
Philadelphia Cream Cheese: This is the star of our cheesecake layer. The creamy texture gives the cake its richness. I always opt for full-fat cream cheese for that extra lusciousness.
Sugar: Just simple granulated sugar! It sweetens everything perfectly without overpowering the other flavors.
Eggs: Eggs help bind the cheesecake layer together, giving it that perfect creamy consistency.
Whipped Topping: Good ol’ whipped topping adds an airy texture to the cake. I usually keep a tub of *Cool Whip* in the freezer just for this!
Vanilla Extract: A splash of vanilla enhances all the flavors beautifully. Always use pure vanilla extract if you can; it makes a huge difference.
Is Banana Pudding Cookie Butter Cheesecake Cake Good for You?
Now, let’s not kid ourselves, this cake is a treat, and while it’s not exactly health food, it does have some redeeming qualities!
Bananas: They are a fantastic source of potassium and vitamins. Plus, the natural sweetness means you can use fewer added sugars.
Cookie Butter: While it’s undoubtedly delicious, it’s also high in sugar and fat. Just remember, moderation is key when enjoying sweets like these.
Low-Fat Options: If you’re looking to make this a tad healthier, you can opt for low-fat cream cheese and light whipped topping. You could also use natural sweeteners or reduce the sugar a little!
Just keep in mind that while this cake can bring joy, it’s still a dessert—so hopefully, you’ll save it for special occasions!
Ingredients List
– 2 cups crushed cookies (like graham crackers or vanilla wafers)
– 1 cup cookie butter
– 3 ripe bananas, mashed
– 16 oz Philadelphia cream cheese (softened)
– 1 cup granulated sugar
– 3 large eggs
– 1 cup whipped topping
– 1 tsp vanilla extract
**Serves:** 12.
How to Make Banana Pudding Cookie Butter Cheesecake Cake?
1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the crushed cookies and ½ cup of the cookie butter. Mix until the crumbs are well coated.
3. Press this mixture into the bottom of a greased springform pan to form your crust. It should be packed tightly.
4. In another bowl, beat the cream cheese and sugar together until smooth. You want it creamy and fluffy!
5. Add in the eggs, one at a time, mixing just until combined (no over-mixing here).
6. Stir in the mashed bananas, remaining cookie butter, whipped topping, and vanilla extract until everything is well mixed.
7. Pour the cream cheese mixture over the crust in the springform pan. Smooth the top with a spatula.
8. Bake in the preheated oven for about 45-50 minutes or until just set. A little jiggle in the center is fine—you’ll be chilling it later!
9. Once baked, let it cool completely at room temperature, then refrigerate for at least 4 hours (preferably overnight) to set.
10. When you’re ready to serve, remove from the springform pan and top with a little extra whipped topping and banana slices, if you like.
Sweet Serving Suggestions for Your Cake
– Serve each slice with a drizzle of cookie butter on top—you can never have too much!
– Garnish with crumbled cookies or shaved chocolate for added flair.
– Pair it with a scoop of vanilla ice cream for an extra special dessert experience.
This Banana Pudding Cookie Butter Cheesecake Cake is a dreamy indulgence you absolutely need to try! I promise it will bring smiles and maybe a little bit of dancing in the kitchen while you enjoy it. If you make this, let me know how it turns out. I can’t wait to hear your delicious results! Happy baking!
