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Desserts

PHILADELPHIA® 3-STEP® Cookie Dough Cheesecake

PHILADELPHIA® 3-STEP® Cookie Dough Cheesecake recipe
photo by:kraft
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 ch...read more
posted by
brandi_knox
on 4/30/2013
time
prep:
10 min
total:
3 hr 50 min
servings
total:
12 servings
Magazine Acquisition

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
 ready-to-use graham cracker crumb 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 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.
K:1529 v0:51215
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