INGREDIENTS
- COOKIE BASE:
- 2 pkgs. (16.5 oz.each) NESTLÉ TOLL HOUSE Refrigerated Chocolate Chip Cookie Dough
- FILLING:
- 3 pkgs. (8 oz. each) cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup (6 oz.) NESTLÉ TOLL HOUSE Semi-Sweet Chocolate Morsels, melted per pkg. directions
INSTRUCTIONS
PREHEAT oven to 350º F. Grease 13 x 9-inch baking pan.
FOR COOKIE BASE:
PRESS one package of cookie dough on bottom of prepared baking pan.
FOR FILLING:
BEAT cream cheese in large mixer bowl on high speed for 30 seconds. Beat in sugar, eggs and vanilla extract until smooth. Spread filling over cookie dough base. Cut second package of cookie dough into 15 equal cookie slices. Place slices on top of filling.
BAKE for 55 minutes or until golden brown. Cool completely in pan on wire rack. Refrigerate for at least 2 hours.
TO SERVE:
LET cheesecake stand at room temperature for 20 minutes before serving. Place each serving on a plate. Drizzle each serving with melted morsels.
FOR COOKIE BASE:
PRESS one package of cookie dough on bottom of prepared baking pan.
FOR FILLING:
BEAT cream cheese in large mixer bowl on high speed for 30 seconds. Beat in sugar, eggs and vanilla extract until smooth. Spread filling over cookie dough base. Cut second package of cookie dough into 15 equal cookie slices. Place slices on top of filling.
BAKE for 55 minutes or until golden brown. Cool completely in pan on wire rack. Refrigerate for at least 2 hours.
TO SERVE:
LET cheesecake stand at room temperature for 20 minutes before serving. Place each serving on a plate. Drizzle each serving with melted morsels.
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