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!
And… it was simply amazing!!!
Love you lots.
And… it was fun to make… x3.
Love you too.
Just saw this on pinterest and had to come check it out! Looks so yummy and pretty easy too! I’ll have to give it a try!
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Looks so yummy! Did you put cookie dough all around the edge?
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Ahhh that looks soo amazing! not even funny! I have to try it now…
Oreo crust is great with this…. Food process I package of Oreos , mix with two sticks melted butter and press into pan… YUMMY!
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The picture isn’t of the recipe though. There’s no graham cracker crust on the picture at all. They used cookie dough for the crust. Wonder where the recipe is for that technique. Guess you could just try it!
I know I want the cookie crust not a Graham cracker one!!!
Can’t wait to try this.
I just saw it pinterest and my mom and I just made it so we are waiting for it to cool off! it was soo easy to make and I can’t wait to taste it!
I have adjusted the recipe with a cookie crust!! Tasted AWESOME!!!
Chocolate Chip Cookie Dough Cheese Cake
Crust Ingredients:
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 cup butter, softened
• 1 egg
• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda (note: after feedback in the comments, one tester tried the recipe without baking soda, and it turned out fine)
• 1/2 teaspoon salt
• 1 package (12 ounces) semisweet chocolate chips
Crust Preparation:
Mix sugars, butter and egg in large bowl. Stir in flour, baking soda and salt (the dough will be stiff). Gently fold in the chocolate chips with a wooden spoon, stirring only until incorporated. Let the dough rest in the refrigerator for two hours. Using floured hands, press the cookie dough very firmly into a well-greased 10-inch pie plate, ensuring that it is of an even thickness and goes all the way up the sides of the plate. It works best to make the crust fairly thick, perhaps half and inch, so that it doesn’t get too crispy. (Extra cookie will be used in the pie).
Pie Ingredients:
• 2 pkg. (8 oz. each) Philadelphia Cream Cheese, softened
• 1/2 cup sugar
• 1/2 tsp. vanilla
• 2 eggs
Pie 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 left over cookie 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 overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
Makes 12 servings.
Enjoy! just a twist on the awesome original found here!!!!
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that is funny! Leftover…..NOT!