Description
This Cheesecake Cookie Dough Pull-Apart Cake combines the indulgent flavors of soft, chocolate chip cookie dough layered with creamy cheesecake filling, baked together into a gooey, shareable dessert. Perfect for gatherings, this pull-apart cake beautifully balances rich cheesecake and sweet cookie dough with a cinnamon-butter topping for a delightful finish.
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). Grease a 9-inch round cake pan or bundt pan thoroughly to prevent sticking.
- Prepare the Cookie Dough: In a large mixing bowl, beat the softened butter and brown sugar together until creamy and smooth. Add the vanilla extract and continue beating. Gradually mix in the all-purpose flour, baking soda, and salt until dough forms. Stir in the mini chocolate chips evenly. Set aside.
- Prepare the Cheesecake Filling: In a separate bowl, beat the softened cream cheese and powdered sugar together until smooth and creamy. Add the vanilla extract, egg, and flour, then beat until fully combined and silky in texture.
- Assemble the Cake: Take spoonfuls of the cookie dough and flatten them gently into disc shapes. Layer these cookie dough discs into the prepared cake pan, alternating with generous spoonfuls of the cheesecake filling between each layer. Continue layering until the pan is filled.
- Prepare the Topping: Mix the melted butter, brown sugar, and ground cinnamon in a small bowl. Drizzle this mixture evenly over the top of the assembled cake.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. If the top starts browning too quickly, loosely cover it with aluminum foil to prevent burning and continue baking.
- Cool and Serve: Remove the cake from the oven and let it cool in the pan for 10 to 15 minutes. Serve warm by pulling apart the gooey cheesecake and cookie dough pieces and enjoy this luscious dessert.
Notes
- Use softened butter and cream cheese to ensure smooth mixing and the best texture.
- Be careful not to overbake the cake to keep the cheesecake filling creamy and the cookie dough soft.
- You can substitute mini chocolate chips with chunks if preferred for more chocolate flavor pockets.
- If you want a firmer cake, chill it for 30 minutes before serving.
- Store leftovers in an airtight container in the refrigerator for up to 3 days; reheat slightly before serving for best texture.
