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Peanut Butter Cookie Dough Chocolate Cheesecake recipe

Peanut Butter Cookie Dough Chocolate Cheesecake.

This special chocolate cheesecake has ballsof peanut butter cookie dough in the filling.

Recipe: Peanut Butter CookieDough Chocolate Cheesecake

1 cup (16 to 18 crackers) round snackcrackers (such as Ritz), finely crushed
1 cup pecans, finely chopped
2 tablespoons butter or margarine, melted
2 cups (12-ounce package) NESTL ® TOLL HOUSE®Semi-Sweet Chocolate Morsels – divided use
4 (8-ounce) packages cream cheese, at room temperature
1/2 cup granulated sugar
4 large eggs
1 (16-ounce) package NESTL ® TOLL HOUSE® RefrigeratedPeanut Butter Chocolate Chip Cookie Bar Dough

  • Preheat oven to 350°F (175°C).
  • Combine cracker crumbs, pecans and butterin large bowl; mix well. Press onto bottom of 9-inch springformpan. Bake for 8 minutes.
  • Place 1 2/3 cups morsels in medium, microwave-safedish. Microwave on HIGH (100%) power for 1 minute; STIR. Morselsmay retain some of their original shape. If necessary, microwaveat additional 10 to 15-second intervals, stirring just untilsmooth.
  • Beat cream cheese and sugar in large mixerbowl for about 3 minutes or until completely smooth and creamyin texture. Beat in eggs one at a time, beating well after eachaddition. Fold melted chocolate into cream cheese mixture andcontinue folding until mixture is uniform in color.
  • Spoon approximately 1/3 of cream cheesemixture into springform pan; spread mixture evenly over crust.Cut 10 cookie dough bar squares in half; roll into balls. Place12 around 1-inch from outer edge, 6 in the middle and 2 in thecenter. Spoon remaining batter gently over dough balls; smoothdown top.
  • Bake for 45 minutes or until edge is setbut center still moves slightly. Refrigerate for at least 4 hoursor overnight.
  • Cut remaining cookie dough squares inhalf; roll into balls. Bake to desired doneness. Melt remaining1/3 cup morsels and spread or drizzle over top of cheesecake.Garnish each cheesecake slice with a cookie or crumble the cookiesand sprinkle around edge of the cheesecake.

    Makes 16 servings.

    Nutritional Information Per Serving (1/16of recipe): Calories: 640 Calories from Fat: 420 Total Fat: 46g Saturated Fat: 22 g Cholesterol: 125 mg Sodium: 460 mg Carbohydrates:42 g Dietary Fiber: 3 g Sugars: 35 g Protein: 11 g

    Recipe and photograph are the propertyof Nestl ® and, used with permission.

    Peanut Butter Cookie Dough Chocolate Cheesecake

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  • Comments

    1 Comment


    Press half to two-thirds of the cookie dough in the bottom of a 9-inch square baking dish. Pour the cheesecake filling over the dough. Crumble the remaining dough and sprinkle over the top, OR roll it into a flat layer and place it over the cheesecake layer. You know those dessert bars that you make with full intentions to bring to chess club or soap making class or your apartment guards, but then you find yourself washing out the empty pan and realizing that you never really shared them? At. All? That s these and that person is me.

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