Description
Indulge in this rich and gooey Cheesecake Cookie Dough Pull-Apart Cake that combines the best of two desserts in one. Layers of soft, chocolate chip-studded cookie dough alternate with creamy cheesecake filling, all baked together and topped with a cinnamon-sugar butter drizzle for a decadent treat perfect for sharing.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup brown sugar, packed
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup mini chocolate chips
Cheesecake Filling
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon all-purpose flour
Topping
- 2 tablespoons melted butter
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan to prepare for baking.
- Prepare Cookie Dough: In a large mixing bowl, beat the softened butter with the brown sugar until creamy and smooth. Add the vanilla extract and continue beating. Gradually incorporate the flour, baking soda, and salt until a dough forms, then fold in the mini chocolate chips. Set this cookie dough aside for assembly.
- Make Cheesecake Filling: In another bowl, beat the softened cream cheese with powdered sugar until smooth and creamy. Add the vanilla extract, egg, and flour, then beat until fully combined and silky.
- Assemble the Cake: Take spoonfuls of the cookie dough and flatten them into discs. Layer these discs in the prepared pan, alternating with layers of the cheesecake filling, until the pan is filled.
- Prepare Topping: Mix melted butter, brown sugar, and ground cinnamon in a small bowl. Drizzle this mixture evenly over the assembled layered cake.
- Bake: Bake the cake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the top begins to brown too fast, loosely cover with foil and continue baking.
- Cool and Serve: Allow the cake to cool for 10 to 15 minutes before serving. Pull apart the layers to enjoy the combination of gooey cheesecake and soft cookie dough.
Notes
- Ensure the cream cheese and butter are softened to room temperature for easy mixing and smooth texture.
- Use mini chocolate chips to evenly distribute chocolate throughout the dough without affecting batter consistency.
- Cover the cake loosely with foil if it browns too quickly to prevent burning.
- This cake is best enjoyed warm to savor the gooey layers, but can also be served at room temperature.
- You can store leftovers covered in the refrigerator for up to 3 days. Reheat gently before serving.
