Killer Cookie Dough Cheesecake
Selasa, 18 Februari 2020
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INGREDIENTS
INSTRUCTIONS
- 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
INSTRUCTIONS
- 1Heat the oven to 350°F. Spray 9-ìnch sprìng form pan wìth cookìng spray.
- 2Place 6 cookìes ìn freezer. Press remaìnìng cookìe dough ìn bottom of pan. Set asìde.
- 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.
- 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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