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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This looks so insanely delicious and so easy! I love cookie dough and cheesecake, so together I’m sure they are heavenly!
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this looks really amazing! i’m definitely going to make it, but i am wondering about the crust, because in the picture it looks like the bottom crust is actually made with cookie dough, as well?
bEST CHEESECAKE EVER…lOVE, lOVE iT…
Do you have to cook this in a spring form pan? Or what do you bake it in?
When I made it I did not use a spring form pan, but I’m sure you could if you wanted.
I made it into bars. I used cookie dough pressed into a 9×13 pan filled it with cheesecake mixture & placed small globs of cookie dough on top. Baked at 350* until set in the middle & cut into squares. I took it to church & everyone loved it!
If you make a cookie crust do you bake it first before adding the filling?
I didnt and it cooked all the way through…i just pushed it a bit thin….it was very good…even a bit crunchy!
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Love it
Looks Amazing!!!
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YUMMY! I will have to make this!
Looks wonderful! Do you have the recipe for the cookie dough crust?
Im bringing this to a BBQ what’s the best way to keep it cool without a refrigerator..I was thinking of freezing it 2 hours before?