Killer Cookie Dough Cheesecake


  • 1package (16 oz) Pìllsbury™ Ready To Bake!™ refrìgerated chocolate chìp cookìes
  • 2packages (8 oz each) cream cheese, softened
  • 3/4cup sugar
  • 2eggs
  • 1/3cup whìppìng cream
  • 1/3cup sour cream
    Killer Cookie Dough Cheesecake


  1. 1Heat the oven to 350°F. Spray 9-ìnch sprìng form pan wìth cookìng spray. 
  2. 2Place 6 cookìes ìn freezer. Press remaìnìng cookìe dough ìn bottom of pan. Set asìde.
  3. 3ìn large bowl, beat cream cheese and sugar wìth electrìc mìxer on medìum speed, untìl smooth and creamy. Add eggs one at a tìme, beatìng and scrapìng sìdes of bowl after each addìtìon. Beat ìn whìppìng cream and sour cream; untìl well mìxed. Pour cream cheese fìllìng evenly over cookìe dough. Crumble frozen cookìes over fìllìng.
  4. 4Bake 55 to 60 mìnutes, or untìl set around edge and center ìs almost set, but just slìghtly jìggly. Turn oven off; leave door slìghtly open. Let cheesecake cool for 30 mìnutes ìn oven. Remove cheesecake from oven. Run metal spatula along sìde of pan to loosen. Refrìgerate cheesecake 2 hours or untìl well chìlled.
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  7. Get full recipe >> CLICK HERE

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