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Prep time
40 minutes -
Cook time
1 hour -
Serves
12
Author Notes
Lets be upright, here’s cake inner cake but lets call it bread so we can eat it for breakfast. —LinneaMarie
Ingredients
- Cheesecake filling
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8 oz
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
Bitter 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
Bitter cream
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2/3 cup
Milk of different
Instructions
- Cheesecake filling
- Beat cream cheese and sugar with a hand mixer till refined. Add egg and vanilla and continue to beat till very refined and there are no lumps closing.
- Spot apart.
- Cookie Butter Bread
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Preheat oven to 350.
Mix flour, baking powder, baking soda and salt in a medium bowl and arena apart.
Shuffle collectively milk and sour cream and arena apart.
- Cream collectively butter and sugar, till white and fluffy. Add cookie butter and beat till effectively mixed.
- Add vanilla and eggs, one at a time, mixing effectively after each addition.
- In two alternating additions, mix in flour and milk.
- In a 8×8 baking pan (oiled and lined with parchment) evenly unfold half of the bread batter, high with cheesecake batter, then with closing bread batter.
- Bake for 60-65 minutes. If browning too snappy, position a foil sheet over baking pan. The center must own a exiguous jiggle after baking but will agency up after cooling.