Philadelphia 3-Step Cookie Dough Cheesecake

Ingredients:

- 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened

- 1/2 cup sugar

- 1/2 tsp. vanilla

- 2 eggs

- 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided

- 1 Honey Maid Graham Pie Crust (6 oz.) <- (or make your own; so easy and so much better!)

Directions:

PREHEAT oven to 350 degrees F.  Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended.  Add eggs; mix just until blended.  Remove 1/2 cup of the dough; drop by teaspoonfuls into batter.  Stir gently.

POUR into crust.  Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.

BAKE 40 minutes or until center is almost set.  Cool.  Refrigerate 3 hours or over night.  Garnish as desired.  Store leftover cheesecake in refrigerator.

Makes 12 servings.

Cookbook and Recipe Cards. Lincolnwood, IL: Publications International, 2009. Print.

*P.S.  You can also make a cookie crust which is what the one in the picture has, instead of a honey graham pie crust.  Do whatever suits you!

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~ by Eva on January 1, 2010.

59 Responses to “Philadelphia 3-Step Cookie Dough Cheesecake”

  1. this turned out awesome! I used an organic chocolate graham pie crust

  2. Wher can I find the cookie crust recipe?

  3. […] Philadelphia 3-Step Cookie Dough Cheesecake […]

  4. […] 3 Step Cookie Dough Cheesecake from A Thought Chronicle […]

  5. I can’t wait to try this! I’m going to do the cookie crust as u suggested…cooking only half way at first. Yummy! Thank you for the great recipe and tips.

  6. What a marriage–cookie dough and cheesecake. A match made in heaven. Nice twist–the cookie dough crust..

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