Chocolate Chip Cookie Dough Cheesecake

  • Prep 15 min
  • Total 5 hr 25 min
  • Ingredients 6
  • Servings 8
Chocolate Chip Cookie Dough Cheesecake

Ingredients

1
package (16 oz) Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies
2
packages (8 oz each) cream cheese, softened
3/4
cup sugar
2
eggs
1/3
cup whipping cream
1/3
cup sour cream

Steps

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  • 1
    Heat the oven to 350°F. Spray 9-inch spring form pan with cooking spray.
  • 2
    Place 6 cookies in freezer. Press remaining cookie dough in bottom of pan. Set aside.
  • 3
    In large bowl, beat cream cheese and sugar with electric mixer on medium speed, until smooth and creamy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Beat in whipping cream and sour cream; until well mixed. Pour cream cheese filling evenly over cookie dough. Crumble frozen cookies over filling.
  • 4
    Bake 55 to 60 minutes, or until set around edge and center is almost set, but just slightly jiggly. Turn oven off; leave door slightly open. Let cheesecake cool for 30 minutes in oven. Remove cheesecake from oven. Run metal spatula along side of pan to loosen. Refrigerate cheesecake 2 hours or until well chilled.
  • 5
    Remove side of pan before serving.

Notes









Tips

Expert Tips

  • If desired, sprinkle 1/4 cup miniature semisweet chocolate chips over the filling before baking. Then serve the cheesecake slices drizzled with chocolate syrup.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
390
Calories from Fat
220
% Daily Value
Total Fat
24g
37%
Saturated Fat
13g
65%
Trans Fat
0g
Cholesterol
90mg
29%
Sodium
290mg
12%
Potassium
80mg
2%
Total Carbohydrate
39g
13%
Dietary Fiber
0g
0%
Sugars
29g
Protein
4g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
0%
0%
Calcium
6%
6%
Iron
4%
4%
Exchanges:
0 Starch; 0 Fruit; 2 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 4 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

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