Wednesday, November 30, 2011

Chocolate Chip Cookie Cheesecake

I have to say that I made this the day of Thanksgiving and should have definitely made it the day before.  I had it the next day and it was 10x better than the day of.  I ran out of time in the days before the big Feast and popped this in the oven right as we started to eat dinner.  It wasn't cooled by the time we ate dessert.  It was WAY better on day two, after it had chilled properly.

This is a definite must make again!  Recipe source:

2 packages of prepared chocolate chip cookie dough rolls
3 eggs
3 (8 oz.) packages of cream cheese, softened
3/4 cup of sugar
1 tsp. vanilla extract

To Prepare
1.  Prepare filling:  combine eggs, cream cheese, sugar and vanilla in a mixing bowl and mix until uniform, set aside.

2.  Cut the first cookie dough rolls into 1/4 inch slices and line a 9x13 greased baking dish.  I found that the chocolate chips make it very difficult to cut nice, thin slices, it doesn't matter if the dough is cold or not.  (This really isn't an issue due to the next step...)

3.  Press dough to form an even layer at the bottom of dish.

4.  Add layer of filling.

5.  Slice second cookie dough roll into 1/4 inch slices and layer on top of the filling.  (See comment in #2.)  I sliced as best that I could and crumbled the dough on top to make it look nice and uniform.

6.  Bake for 45-50 minutes at 350°F.
7.  Let cool.
8.  Tranfer to frig to chill.

To Serve
Serve once chilled.  (Overnight is best.)

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