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Cheesecake Cookie Dough Pull-Apart Cake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 68 reviews
  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour
  • Yield: 8 to 10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Cheesecake Cookie Dough Pull-Apart Cake is a decadent dessert that combines soft, rich cookie dough layered with creamy cheesecake filling. Baked to golden perfection with a cinnamon-sugar butter topping, this indulgent treat is perfect for sharing and guaranteed to satisfy your sweet tooth with gooey, flavorful bites.

Ingredients

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

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan to prevent sticking during baking.
  2. Make Cookie Dough: In a large mixing bowl, beat softened butter and brown sugar until creamy and smooth. Add vanilla extract and mix again. Gradually incorporate the flour, baking soda, and salt, mixing until dough forms. Stir in mini chocolate chips evenly throughout the dough. Set aside.
  3. Prepare Cheesecake Filling: In a separate bowl, beat softened cream cheese and powdered sugar until smooth and creamy. Add vanilla extract, egg, and flour, then beat until fully combined to create the cheesecake filling.
  4. Assemble Cake Layers: Take spoonfuls of the cookie dough and flatten each into small discs. Layer these discs into the prepared pan, alternating with spoonfuls of the cheesecake filling between each cookie dough layer until the pan is filled.
  5. Make Topping and Add: Mix melted butter, brown sugar, and ground cinnamon in a small bowl. Drizzle this cinnamon-sugar butter topping evenly over the assembled cake layers.
  6. Bake: Place the cake in the preheated oven and bake for 40–45 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean. If the top browns too quickly, cover loosely with foil and continue baking.
  7. Cool and Serve: Allow the cake to cool for 10–15 minutes in the pan before serving. Pull apart the cake pieces to enjoy the gooey combination of cookie dough and cheesecake filling.

Notes

  • Use room temperature ingredients for easier mixing and better texture.
  • If the top of the cake browns too fast, tent it with foil to prevent burning while the inside cooks fully.
  • This cake is best enjoyed warm for that gooey texture but can be stored covered at room temperature for up to 2 days.
  • Feel free to swap mini chocolate chips for chopped nuts or other mix-ins if desired.

Find it online: https://slsrecipes.com/cheesecake-cookie-dough-pull-apart-cake-recipe/