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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.
� 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.
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