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Practical Baker
Chocolate Chip Cheesecake
Wednesday, June 18, 2014 • Posted June 19, 2014

While cruising the internet the other day, I stumbled across this beauty. It has all the characteristics The Practical Baker likes: it’s fast, it’s tasty, it feeds a herd, and it’s fattening. What more could a baker want? The original recipe, which I present here, calls for rolls of refrigerated chocolate chip cookie dough. If you wish to add a bit of time and effort to the project, by all means, make your own basic cookie dough and use it.


3 (8 ounce) packages cream cheese, softened

3 eggs

¾ cup sugar

1 teaspoon vanilla extract

2 (16.5 ounce) rolls of refrigerated chocolate chip cookie dough


Preheat oven to 350 degrees

In a large bowl, beat together the cream cheese, eggs, sugar and vanilla extract until well mixed and smooth; set aside.

Slice cookie dough rolls into ¼ inch slices. (I find keeping the knife wet helps cut the dough more cleanly; and, keep the dough in the fridge until the last possible moment before cutting.)

Arrange slices of cookie dough from one of the rolls on the bottom of a greased, 9 ½ X 13 inch glass baking dish, mashing them all together so there are no gaps between them. Spoon the cream cheese mixture evenly over this layer; top with the remaining slices of cookie dough. (You won’t be able to get complete coverage like you did with the top layer of dough, because you can’t really mash down, so press the slices between your hands to make them as large as possible and lay them in place.)

Bake for 45-50 minutes, until golden brown and the center is slightly firm.

Remove from oven, let cool on a wire rack, then refrigerate. Cut into slices when well chilled. (We couldn’t wait, so we got a couple of pieces while they were still warm, and they were wonderful!)

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