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PHILADELPHIA® 3-STEP® Cookie Dough Cheesecake

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PHILADELPHIA® 3-STEP® Cookie Dough Cheesecake recipe
photo by:
kraft
I was looking for a recipe for my bingo desert contest that was held yesterday.This site was my first stop.I came upon this recipe and read the reviews.I made it,and it had...read more
posted by
xmeriahx
on 11/25/2009
time
prep:
10 min
total:
3 hr 50 min
servings
total:
12 servings
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What You Need

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.)

Make It

PREHEAT oven to 350°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 until well blended.

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. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Variation
Omit cookie dough. Substitute 1 OREO Pie Crust (6 oz.) for the HONEY MAID Graham Pie Crust. Prepare batter as directed. Gently stir 1/2 cup chopped OREO Cookies into the batter; pour into crust. Sprinkle with additional 1/4 cup chopped OREO Cookies. Bake as directed.
K:1529 v0:51215
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