Ingredients:
2 pkgs. (8 oz. each) cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
3/4 c. prepared or refrigerated chocolate chip cookie dough, divided
1 graham cracker pie crust (6 oz.)
Directions:
Preheat oven to 350 degrees. Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well-blended. Add eggs; mix just until blended. Remove 1/2 c. of the dough; drop by teaspoonfuls into batter. Stir gently.
Pour into crust. Top with level teaspoonfuls of the remaining 1/4 c. cookie dough.
Bake 40 minutes or until the center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish as desired. Store leftover cheesecake in refrigerator.
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