Banana Pudding Cookie Butter Cheesecake

Ready to indulge in a dessert that combines the best of banana pudding, cookie butter, and cheesecake in one decadent cake?

Ingredients:

For the Cake:

1 box banana cake mix (or homemade banana cake)

3 large eggs

1 cup water

½ cup vegetable oil

For the Cheesecake Layer:

8 oz cream cheese, softened

1 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

1 cup sour cream

1 cup cookie butter, softened

For the Banana Pudding Layer:

1 box instant banana pudding mix

2 cups milk

1 cup whipped cream or whipped topping

3 ripe bananas, sliced

For the Cookie Butter Swirl:

½ cup cookie butter, slightly warmed for easier swirling

For the Topping:

1 cup crushed vanilla wafers

½ cup cookie butter, warmed for drizzling

Extra banana slices for garnish (optional)

Directions:

Preheat Oven: Preheat your oven to 350°F (175°C). Grease and flour two 9-inch round cake pans or one 9x13-inch pan.

Prepare the Cake:

In a large bowl, mix the banana cake mix, eggs, water, and vegetable oil according to the package instructions.

Divide the batter evenly between the prepared pans and bake according to the package directions. Let the cakes cool completely.

Make the Cheesecake Layer:

In a large bowl, beat the softened cream cheese until smooth.

Add the granulated sugar and mix until combined.

Beat in the eggs one at a time, then add the vanilla extract.

Mix in the sour cream until smooth.

Gently fold in the softened cookie butter.

Pour the cheesecake mixture over the cooled banana cake layers (if using two pans) or spread it over the entire cake in a 9x13 pan.

Bake at 325°F (163°C) for 40-50 minutes or until the center is set and the edges are slightly puffed. Allow to cool completely.

Prepare the Banana Pudding Layer:

In a medium bowl, whisk together the banana pudding mix and milk until thickened.

Fold in the whipped cream or whipped topping.

Spread the banana pudding mixture over the cooled cheesecake layer.

Top with sliced bananas.

Add Cookie Butter Swirl:

Drizzle the warmed cookie butter over the banana pudding layer.

Use a knife or toothpick to swirl it gently.

Add Topping:

Sprinkle the crushed vanilla wafers over the top.

Drizzle with additional warmed cookie butter if desired.

Garnish with extra banana slices if desired.

Chill: Refrigerate the cake for at least 4 hours, or overnight, to allow the flavors to meld and the cake to set.

Serve & Enjoy: Slice and serve this decadent banana pudding cookie butter cheesecake cake for a dessert that’s sure to impress!