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Prep time
40 minutes
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Cook time
1 hour
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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
Ingredients
- Cheesecake filling
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8 ounces
Cream cheese, room temperature
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1
Egg, room temperature
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1/4 cup
Granulated sugar
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1/2 teaspoon
Vanilla
- Cookie Butter Bread
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1/2 cup
Unsalted butter, room temperature
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1/4 cup
Sour cream
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1 cup
Granulated sugar
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1 cup
Cookie butter
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2
Eggs, room temperature
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1 teaspoon
Vanilla
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2 teaspoons
Baking powder
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1/2 teaspoon
Baking soda
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1/2 teaspoon
Salt
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1/4 cup
Sour cream
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2/3 cup
Milk of choice
Directions
- Cheesecake filling
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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.
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Set aside.
- Cookie Butter Bread
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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.
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Cream together butter and sugar, until white and fluffy. Add cookie butter and beat until well combined.
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Add vanilla and eggs, one at a time, mixing well after each addition.
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In two alternating additions, mix in flour and milk.
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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.
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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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