Description
This Cheesecake Cookie Dough Pull-Apart Cake is the ultimate indulgence! Soft, gooey cookie dough stuffed with creamy cheesecake filling, all topped with mini chocolate chips. It’s perfect for any dessert lover and a fun twist on traditional cheesecake
Ingredients
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24 pieces of premade, plain cookie dough
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1 cup premade cheesecake filling (OR: 1 (8-ounce) package of softened cream cheese, ½ cup granulated sugar, and 1 teaspoon vanilla extract – mix well until smooth and creamy)
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½ cup mini chocolate chips
Instructions
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Prep the Dough: Start with a 24-pack of your favorite commercially-available, plain cookie dough. Roll each piece into a small ball.
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Stuff ’em: Gently press about ½ teaspoon of your favorite cheesecake filling (see ingredient notes below!) into the center of each cookie dough ball. Seal the dough around the filling carefully so it doesn’t leak during baking.
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Layer & Bake: Grease a bundt pan generously with oil or baking spray. Arrange the stuffed cookie dough balls snugly in the pan. Sprinkle generously with mini chocolate chips. Bake at 175°C (350°F) for 20-25 minutes, or until the edges are golden brown and the centers are just set.
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The Magic Flip: Let the cake cool in the pan for about 5 minutes. Carefully invert it onto a serving plate. Watch the delicious cheesecake filling ooze out!
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Serve Warm: Pull the cake apart and enjoy the warm, gooey, and utterly delightful treat!
Notes
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If you prefer to make your own cheesecake filling, use softened cream cheese, granulated sugar, and vanilla extract. Adjust to your taste.
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For extra flavor, add a sprinkle of cinnamon or nutmeg to the cookie dough.
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This recipe is best served warm for maximum gooeyness!
Nutrition
- Serving Size: 1 piece
- Calories: 200 kcal (varies based on ingredients)
- Sugar: 18g
- Sodium: 100mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg