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  • PHILADELPHIA® 3-STEP® Cookie Dough Cheesecake

PHILADELPHIA® 3-STEP® Cookie Dough Cheesecake

4.6
(31) 27 Reviews
Prep Time
10
min.
Total Time
3
hr.
50
min.
Servings

12 servings

Got cookie dough monsters in the house? You know, the ones who go for the batter before you can pop the cookies in the oven? This cheesecake is for them.

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What You Need

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Make It

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  • 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.

Variation

Omit cookie dough. Substitute 1 OREO Pie Crust (6 oz.) for the ready-to-use graham cracker crumb 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.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 540
% Daily Value
Total fat 32g
Saturated fat 13g
Cholesterol 80mg
Sodium 450mg
Carbohydrate 55g
Dietary fiber 0g
Sugars 27g
Protein 6g
   
Vitamin A 10 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • brandi_knox |

    This was a HUGE hit at our house. The only thing I did different is made my own graham cracker crust (and double the amount because the crust is our favorite part of the cheesecake) and I baked it in a water bath to make sure it bake evenly.

  • Lynn12345 |

    I found this recipe several months ago and made it for a friends birthday. It was delicious..mine did crack, but didn't stop the flavor. Next time I will try adding water in a pan under the cheesecake to add moisture to the oven and keep it from cracking. Making this for Easter Sunday..yum, can't wait. So easy to make! I made my own crust..simple, as well. Butter, sugar, and graham cracker crumbs..recipe on the back of all graham cracker crumbs box.

  • Touwega |

    I had to double the recipe to make the cheesecake thicker otherwise it would have been an inch tall. That and it cracked, not sure if that is because I doubled the recipe. Have not tried it yet but it smells good. Just wish it did not crack, kind of disappointed.

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