Description
This Cheesecake Cookie Dough Pull-Apart Cake combines rich, creamy cheesecake filling nestled between layers of soft, buttery cookie dough with mini chocolate chips, all topped with a cinnamon brown sugar glaze. Perfect for sharing, this indulgent dessert bakes up golden and gooey, offering a delightful mix of textures and flavors in every pull-apart bite.
Ingredients
Scale
For the 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
For the Cheesecake Filling:
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
- 1 egg
- 1 tablespoon all-purpose flour
For the 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 ensure easy removal of the cake after baking.
- Prepare Cookie Dough: In a large mixing bowl, beat the softened butter and brown sugar together until creamy and smooth. Add 2 teaspoons vanilla extract and mix well. Gradually incorporate the flour, baking soda, and salt until a soft dough forms. Stir in the mini chocolate chips evenly. Set this dough aside.
- Make Cheesecake Filling: In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add the vanilla extract, egg, and 1 tablespoon flour, beating until fully combined and creamy.
- Assemble Cake: Scoop spoonfuls of the cookie dough and flatten them into discs. Begin layering these discs in the greased pan, spreading or dolloping cheesecake filling between layers. Continue alternating layers until the pan is filled.
- Prepare Topping: Mix melted butter, brown sugar, and ground cinnamon in a small bowl. Drizzle this cinnamon sugar mixture evenly over the assembled cake to add a sweet, spiced crust.
- Bake: Place the cake in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted in the cake comes out clean. If the top browns too fast, cover it loosely with foil and continue baking to prevent burning.
- Cool and Serve: Allow the cake to cool for 10 to 15 minutes before serving. Pull apart pieces to enjoy the gooey layers of cheesecake and cookie dough for a delightful dessert experience.
Notes
- Use room temperature butter and cream cheese for easier mixing and smoother textures.
- Ensure the cake pan is well greased to prevent sticking.
- You can substitute mini chocolate chips with regular-sized chips or chunks if mini chips are unavailable.
- Cover the cake loosely with foil if the top starts browning too quickly to avoid burning.
- Serve warm for the best gooey texture or at room temperature for easier slicing.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
