Description
A gooey, indulgent dessert that combines cheesecake filling, cookie dough bites, and soft pull-apart bread into one irresistible cake.
Ingredients
Scale
- 2 cans refrigerated biscuit dough (16 oz each)
- 8 oz cream cheese, softened
- 1/3 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1/2 cup brown sugar
- 1/2 cup unsalted butter, softened
- 1 cup all-purpose flour
- 1/2 cup mini chocolate chips
- 1/2 cup powdered sugar (for glaze or dusting)
- 1–2 tablespoons milk (for glaze)
Instructions
- Preheat the oven to 350°F (175°C) and grease a bundt or springform pan.
- In a bowl, beat cream cheese, granulated sugar, vanilla, and egg until smooth.
- In another bowl, cream butter and brown sugar, then stir in flour and chocolate chips to make cookie dough.
- Cut biscuit dough into quarters.
- Layer biscuit dough pieces in the pan, alternating with spoonfuls of cheesecake filling and small balls of cookie dough.
- Bake for 35–40 minutes until golden brown and the center is set.
- Cool for 10 minutes, then remove from pan. Drizzle with glaze or dust with powdered sugar before serving.
Notes
- Serve warm for maximum gooey texture.
- Use parchment paper on the bottom of your pan for easier removal.
- Add a sprinkle of sea salt on top for a sweet-salty finish.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 22g
- Sodium: 290mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 45mg