Chocolate Chip Cookie Dough Cheesecake - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Layer a dreamy cheesecake on top of a cookie crust for a divine dessert.
Ingredients
- 1 package Pillsbury™ Ready To Bake!™ refrigerated chocolate chip cookies with Hershey's® chocolate chips
- 2 packages (8 oz each) cream cheese, room temperature
- 3/4 cup sugar
- 2 eggs, room temperature
- 1/3 cup whipping cream
- 1/3 cup sour cream
Instructions
- Heat the oven to 350 °F. Grease 9-inch spring form pan with shortening or spray with cooking spray.
- Place 6 cookies in freezer. With fingers, press remaining cookies in bottom of pan. Set aside while making filling.
- In large bowl of electric mixer with paddle attachment, beat cream cheese and sugar on low speed until creamy and fluffy. Add eggs one at a time, beating and scraping sides of bowl after each addition. Add whipping cream and sour cream; beat just until combined. Pour filling over cookie crust.
- Remove 6 cookies from freezer. Crumble frozen cookies over filling.
- Bake 1 hour to 1 hour 5 minutes. Turn oven off and slightly open door; let cheesecake cool in warm oven 2 to 3 hours. Remove cheesecake from oven. Run butter knife gently around side of pan. Refrigerate cheesecake 1 hour.
- Remove side of pan. Cut into slices to serve.
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