Chewin'

the News

December 2004

Cheaters Chocolate Chip Cheesecake

Click here to go to a Printer Friendly Page.

Advantage Cooking owners click here to download this recipe.

Don't own Advantage Cooking? Click here to learn about this great software.

Makes: 9"x13" pan	1	2	3	4	5	6
Servings	24	48	72	96	120	144
Ingredients:
Cream cheese	16 oz.	32 oz.	48 oz.	64 oz.	80 oz.	96 oz.
Sugar	1/2 C.	1 C.	1-1/2 C.	2 C.	2-1/2 C.	3 C.
Eggs	1	2	3	4	5	6
Purchased refrigerated chocolate chip cookie dough, frozen	2 rolls	4 rolls	6 rolls	8 rolls	10 rolls	11 rolls

Assembly and Cooking Directions:
Put cream cheese, sugar and egg in a mixer bowl. Beat until combined. Spray 9x13 pan with cooking spray. Take 1 roll of cookie dough out of the freezer. Open the package, and slice the frozen dough in about 1/2” thick slices. Put the slices on the bottom of the 9x13 pan to cover it. Use the whole package on the bottom. Pour the cream cheese mixture over the cookie dough and spread evenly edge to edge. Take the second roll of cookie dough out of the freezer and slice it as you did the first. Cover the cream cheese layer with the cookie slices. Use broken pieces to fill in holes and cover the entire surface. Bake at 325 degrees for 45 minutes. Use the jiggle test to check if it’s done. Also watch the edges to make sure they don’t get too brown. Cool completely.

Freezing Directions:
Cover pan with plastic wrap and foil. Seal, label and freeze. OR Cut into squares. Put family-sized servings in freezer bags or rigid containers. Seal, label and freeze. OR Put each piece in a sandwich bag and put all the sandwich bags in a freezer bag. Seal, label and freeze.

Serving Directions:
If you froze the whole pan, thaw it about 24 hours in the refrigerator. If you froze individual pieces, thaw in the refrigerator or on the counter for a few minutes. Serve cold.

Variations:
**Make two 8x8 pans instead of one 9x13. Use one cookie dough roll per pan… half for the bottom and half for the top. Divide the cream cheese mixture between the pans. Bake both at the same time, still for about 45 minutes each.

**This recipe works great with the rolls of chocolate chip dough, and the chocolate chip with walnuts dough.

** I’ve also made this using the recipe for Tammy’s Favorite Chocolate Chip Cookies, instead of the purchased cookie dough. It was very yummy!! It’s rather time consuming to put little spoonfuls of dough on top of the cream cheese layer to cover it. Freeze the homemade dough into rolls and slice it like you do with the purchased dough.

Tammy's Comments:
This is an awesome recipe! Everybody loves it and asks me to make it again and again. It’s a recipe everyone will think you slaved over, but it is so easy!

Nutritional Info: Cheater’s Chocolate Chip Cheesecake
Per Serving: 273 Calories; 15g Fat (50.3% calories from fat); 4g Protein; 31g Carbohydrate; 1g Dietary Fiber; 39mg Cholesterol; 147mg Sodium. Exchanges: 3 Fat; 2 Other Carbohydrates.
Servings: 24
 

<<<<<<< Go to the December 2004 Newsletter

There's more where this came from!

Click here to order the Freezer Desserts to Die For Cookbook today!