Chocolate Chip Cookie Cheesecake
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- 1 pkg
- toll house chocolate chip cookie dough
- 2 pkg
- cream cheese, low-fat, softened
- 8 oz
- light cool whip, softened
- 1 1/2 tsp
- pure vanilla extract
- 1 tsp
- lemon juice
- 1/4 c
1Press the chocolate chip cookie dough into a 9" spring form pan and 12-15 minutes at 350 degrees. Once done, set aside to cool.
2Whip cream cheese until smooth. Then add in sugar, vanilla and lemon juice slowly. Once completely blended gently add in cool whip. Do not over beat.
3Smooth cheesecake mixture over cooled cookie crust, and place in refrigerator for about 4 hours. When ready to serve, sprinkle with chocolate chips.