top of page

Cheesecake (Chocolate Chip Cookie)

Prep Time:

10 minutes

Cook Time:

​

Ingredients

  • 1 roll (16.5 oz) refrigerator Pillsbury Chocolate Chip Cookie Dough

  • 2 packages (8 oz each) cream cheese, softened

  • 1 cup granulated sugar

  • 3 large eggs, room temperature

  • 1/2 cup heavy whipping cream

  • 2/3 cup vanilla Greek yogurt (5.3 oz container)

  • 2 tablespoons chocolate syrup, optional

Preparation

Step 1


Preheat the oven to 325F.


Step 2


Grease a 13x9 inch pan or baking dish (Auntie A’s preference is a Pyrex tray). Press Pillsbury Chocolate Chip Cookie Dough evenly across the bottom of the tray. Bake for 12 minutes.


Step 3


Using a paddle attachment, beat 2 packages of softened cream cheese and 1 cup of granulated sugar on medium speed (KitchenAid setting 4) until fluffy.


Step 4


Add 3 eggs, one at a time, scraping down with spatula between additions.


Step 5


Add 1/2 cup of heavy whipping cream and 2/3 cup of vanilla Greek yogurt. Beat until fully incorporated.


Step 6


Pour batter over the baked cookie dough layer.


Step 7


Bake for 40-45 minutes. You know your cheesecake is ready when it is set around the edges and only slightly jiggly in the center when shaken.

Tip: check for jiggly-ness at the 40 minute mark.


Step 8


Turn off the oven; open oven door 4 inches. Leave the cheesecake in the oven for 20 more minutes.


Step 9


Remove tray from the oven and allow to cool to room temperature for 20 minutes.


Step 10


Refrigerate for 1-2 hours or until completely cooled.


Step 11


When ready to serve, cut into 5 by 4 rows. Option to drizzle with 2 tablespoons of chocolate syrup.


Step 12


Enjoy! Cover leftovers with aluminium foil and refrigerate.

Note: recipe inspired by Pillsbury

bottom of page