Banana Pudding Cookie Butter Cheesecake Cake

Instructions

Prepare the Cookie Butter Cheesecake Layer:

1. Preheat oven to 325°F (165°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a mixing bowl, beat the softened cream cheese and granulated sugar until smooth.
3. Add the eggs one at a time, beating well after each addition. Mix in the cookie butter and vanilla extract until fully incorporated.
4. Pour the batter into the prepared pan and smooth the top. Bake for 35–40 minutes or until the center is set.
5. Let the cheesecake cool completely in the pan, then refrigerate to chill fully before layering.

Make the Banana Cake Layers:

1. Preheat oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. In a bowl, whisk together flour, baking powder, baking soda, and salt.
3. In a separate bowl, cream together butter and sugar until light and fluffy. Add eggs one at a time, then stir in vanilla.
4. Mix in mashed bananas and sour cream until fully combined.
5. Gradually mix in the dry ingredients just until no flour streaks remain. Do not overmix.
6. Divide batter evenly between pans and bake for 25–30 minutes or until a toothpick inserted comes out clean.
7. Cool in pans for 10 minutes, then transfer to wire racks to cool completely.