A finalist of the 2002/2003 Better Homes and Garden’s & Nestlé Toll House “Share the Very Best Recipe” contest is Laura Chandlee of Dubuque, IA. A triple treat of chocolate chip cookies topped with melted chocolate and a delicious cream cheese filling.
- COOKIE BASE
- 2 pkgs. (16.5 oz.each) NESTLÉ® TOLL HOUSE® Refrigerated Chocolate Chip Cookie Dough
- 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
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.
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.
LET cheesecake stand at room temperature for 20 minutes before serving. Place each serving on a plate. Drizzle each serving with melted morsels.
Review This Recipe
I had extra cream cheese left over from my Christmas baking and was looking for a receipe with Cream Cheese and WOW what a find. This is delicious, I made it for my boyfriend's father's birthday and everyone loves it. They are already requesting it for the next family get together.
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