Philadelphia® 3-step® Cookie Dough Cheesecake
- Prep Time: 10 Minutes (Total Time: 3 Hour 50 Minute)
- Serving Size: 12
- 2 Pkg. (8 Ounce Each) PHILADELPHIA Cream Cheese, Softened
- 1/2 cup Sugar
- 1/2 teaspoon Vanilla
- 2 Eggs
- 3/4 cup Prepared Or Refrigerated Chocolate Chip Cookie Dough, Divided
- 1 HONEY MAID Graham Pie Crust (6 Ounces)
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
Size It Up
Your family will know it's a special occasion when the aroma from this special treat fills the house.
Omit cookie dough. Substitute 1 OREO Pie Crust (6 oz.) for the HONEY MAID Graham Pie Crust. Prepare batter as directed. Gently stir 1/2 cup chopped OREO Chocolate Sandwich Cookies into the batter; pour into crust. Sprinkle with additional 1/4 cup chopped OREO Chocolate Sandwich Cookies. Bake as directed.
RECIPE COURTESY OF KRAFT FOODS