The Pull-Apart Cookie Dough Cheesecake Loaf is a delightful dessert that combines two beloved treats: cookie dough and cheesecake. This loaf is not just tasty but also easy to make. Each slice reveals delicious layers of cookie dough and creamy cheesecake filling, making it perfect for family gatherings or a casual afternoon snack.
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Why Make This Recipe
You should definitely try this recipe because it brings together rich flavors and textures that everyone loves. The chocolate chips in the cookie dough add a sweet crunch, while the cream cheese filling offers a smooth, creamy contrast. Plus, it’s a fun and exciting way to bake with friends and family. Everyone can enjoy pulling apart the loaf piece by piece!
How to Make Pull-Apart Cookie Dough Cheesecake Loaf
Making this tasty loaf is straightforward. With just a few simple steps, you can create something beautiful and delicious. Gather your ingredients and follow the directions for a wonderful dessert.
Ingredients
- 2 cups All-Purpose Flour
- 1/2 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 3/4 cup Unsalted Butter, softened
- 3/4 cup Brown Sugar
- 1/4 cup Granulated Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1 cup Chocolate Chips
- 8 ounces Cream Cheese, softened
- 1/4 cup Granulated Sugar
- 1 large Egg Yolk
- 1/2 teaspoon Vanilla Extract
- Chocolate Glaze or Melted Chocolate (for drizzling on top)
Directions
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt to combine.
- In a large bowl, cream the softened butter, brown sugar, and 1/4 cup granulated sugar together until light and fluffy (about 2 to 3 minutes with a hand mixer).
- Beat in the whole egg and 2 teaspoons vanilla extract until smooth.
- Gradually add the dry flour mixture to the butter mixture, mixing until just combined. Fold in the chocolate chips with a spatula.
- To prepare the cheesecake filling, beat the softened cream cheese with 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Scoop out tablespoon-sized portions of the cookie dough, roll them gently into balls, and flatten slightly with your hands.
- In your prepared loaf pan, layer some flattened cookie dough balls, then drop small spoonfuls of cheesecake filling between them. Continue alternating layers of cookie dough and cheesecake until all the dough and filling are used up.
- Bake for 40 to 45 minutes, or until the loaf turns golden brown on top and is set in the center. If it seems to be browning too quickly, loosely tent with foil for the last 10 minutes.
- Allow the loaf to cool in the pan for about 15 minutes, then carefully lift it out and transfer to a wire rack to cool fully.
- Once cool, drizzle the loaf with melted chocolate or chocolate glaze if desired. Slice and serve!
How to Serve Pull-Apart Cookie Dough Cheesecake Loaf
You can serve this loaf warm or at room temperature. It’s lovely on its own, but you can also pair it with a scoop of ice cream or a dollop of whipped cream for extra indulgence.
How to Store Pull-Apart Cookie Dough Cheesecake Loaf
To store this loaf, wrap it tightly in plastic wrap or in an airtight container. Keep it in the refrigerator for up to one week. You can also freeze it for longer storage. Just make sure to wrap it well to prevent freezer burn. When you want to enjoy it, simply thaw in the refrigerator overnight or at room temperature for a few hours.
Tips to Make Pull-Apart Cookie Dough Cheesecake Loaf
- Make sure the butter and cream cheese are softened to room temperature for easier mixing.
- Don’t overmix the dough; mixing just until combined will help keep your cookies tender.
- You can use any type of chocolate chips you like, such as dark, milk, or even white chocolate for variety.
Variation
Feel free to add nuts or dried fruits to the cookie dough for a different texture. You can also switch up the flavor of the cheesecake by adding flavored extracts or citrus zest.
FAQs
1. Can I make this recipe gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free flour blend.
2. How can I make it more chocolatey?
You can add more chocolate chips to the dough or mix in cocoa powder for a chocolate cookie dough.
3. Can I use different fillings?
Absolutely! You can try using different flavored cream cheese, like chocolate or fruit-flavored, to change it up.
Enjoy making this Pull-Apart Cookie Dough Cheesecake Loaf, and get ready to wow with your baking skills!
Pull-Apart Cookie Dough Cheesecake Loaf
Ingredients
For the Cookie Dough
- 2 cups All-Purpose Flour
- ½ teaspoon Baking Soda
- ½ teaspoon Salt
- ¾ cup Unsalted Butter, softened Make sure it’s at room temperature.
- ¾ cup Brown Sugar
- ¼ cup Granulated Sugar
- 1 large Egg
- 2 teaspoons Vanilla Extract
- 1 cup Chocolate Chips Use dark, milk, or white chocolate.
For the Cheesecake Filling
- 8 ounces Cream Cheese, softened Ensure it’s at room temperature.
- ¼ cup Granulated Sugar
- 1 large Egg Yolk
- ½ teaspoon Vanilla Extract
For the Topping
- Chocolate Glaze or Melted Chocolate For drizzling on top.
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Grease a standard loaf pan and line it with parchment paper for easy removal.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt to combine.
- In a large bowl, cream the softened butter, brown sugar, and 1/4 cup granulated sugar together until light and fluffy (about 2 to 3 minutes with a hand mixer).
- Beat in the whole egg and 2 teaspoons vanilla extract until smooth.
- Gradually add the dry flour mixture to the butter mixture, mixing until just combined. Fold in the chocolate chips with a spatula.
- To prepare the cheesecake filling, beat the softened cream cheese with 1/4 cup sugar, egg yolk, and 1/2 teaspoon vanilla extract until smooth and creamy.
- Scoop out tablespoon-sized portions of the cookie dough, roll them gently into balls, and flatten slightly with your hands.
- In your prepared loaf pan, layer some flattened cookie dough balls, then drop small spoonfuls of cheesecake filling between them. Continue alternating layers of cookie dough and cheesecake until all the dough and filling are used up.
Baking
- Bake for 40 to 45 minutes, or until the loaf turns golden brown on top and is set in the center. If it seems to be browning too quickly, loosely tent with foil for the last 10 minutes.
- Allow the loaf to cool in the pan for about 15 minutes, then carefully lift it out and transfer to a wire rack to cool fully.
- Once cool, drizzle the loaf with melted chocolate or chocolate glaze if desired. Slice and serve!
