Cheesecake-stuffed Cookie ButterĀ Bread

March  3, 2020
0 Ratings
Photo by LinneaMarie
  • Prep time 40 minutes
  • Cook time 1 hour
  • Serves 12
Author Notes

Lets be honest, this is cake inside cake but lets call it bread so we can eat it for breakfast. —LinneaMarie

What You'll Need
  • Cheesecake filling
  • 8 ounces Cream cheese, room temperature
  • 1 Egg, room temperature
  • 1/4 cup Granulated sugar
  • 1/2 teaspoon Vanilla
  • Cookie Butter Bread
  • 1/2 cup Unsalted butter, room temperature
  • 1/4 cup Sour cream
  • 1 cup Granulated sugar
  • 1 cup Cookie butter
  • 2 Eggs, room temperature
  • 1 teaspoon Vanilla
  • 2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/2 teaspoon Salt
  • 1/4 cup Sour cream
  • 2/3 cup Milk of choice
  1. Cheesecake filling
  2. Beat cream cheese and sugar with a hand mixer until smooth. Add egg and vanilla and continue to beat until very smooth and there are no lumps remaining.
  3. Set aside.
  1. Cookie Butter Bread
  2. Preheat oven to 350. Combine flour, baking powder, baking soda and salt in a medium bowl and set aside. Whisk together milk and sour cream and set aside.
  3. Cream together butter and sugar, until white and fluffy. Add cookie butter and beat until well combined.
  4. Add vanilla and eggs, one at a time, mixing well after each addition.
  5. In two alternating additions, mix in flour and milk.
  6. In a 8x8 baking pan (oiled and lined with parchment) evenly spread half of the bread batter, top with cheesecake batter, then with remaining bread batter.
  7. Bake for 60-65 minutes. If browning too quickly, place a foil sheet over baking pan. The center should have a slight jiggle after baking but will firm up after cooling.

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