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Friday, August 17, 2012

Cookie Dough Cheesecake



I like all of my meals to end with dessert especially if I also made an effort to make a cocktail to serve with dinner like in this series of four blogs (Cake Batter Martinis, Pesto Crostinis, Cheese and Onion Pie and now this one) so here is an easy dessert to finish off a great dinner. You can find the original recipe here.


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.)

Preheat oven to 350.


Beat cream cheese, sugar and vanilla in a bowl with an electric mixer (I know I'm not using one, I'll get to that later).

Add eggs and mix until blended.

Pour the batter into the crust and drop spoonfuls of cookie dough on top. 

Bake for forty minutes. Cool and refrigerate for three hours...or you can freeze the cheese cake for half of The Hunger Games movie...I'm guess that was so about an hour and a half. Serve. This cheese cake was good and would pair really well with the cake batter martini, but I cannot stress enough how important an electric mixer is -- man power won't cut it on this one.

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