How to Make Peanut Butter Cookie Dough Chocolate Cheesecake | toll house fudge recipe | Baking tips and tricks

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How to Make Peanut Butter Cookie Dough Chocolate Cheesecake
Peanut butter and cheesecake together are always a winning combination! This dessert uses both NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels and Peanut Butter Chocolate Chip Cookie Dough to create a sweet indulgence you’ll want to add to your collection of dessert recipes.

Get this Peanut Butter Cookie Dough Chocolate Cheesecake recipe:

INGREDIENTS
• 1 cup (16 to 18 crackers) round snack crackers (such as Ritz) finely crushed
• 1 cup pecans, finely chopped
• 2 tablespoons butter or margarine, melted
• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 4 packages (8 ounces each) cream cheese, at room temperature
• 1/2 cup granulated sugar
• 4 large eggs
• 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough
INSTRUCTIONS

PREHEAT oven to 350° F.

COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan. Bake for 8 minutes.

PLACE 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

BEAT cream cheese and sugar in large mixer bowl for about 3 minutes or until completely smooth and creamy in texture. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture and continue folding until mixture is uniform in color.

SPOON approximately 1/3 of cream cheese mixture into springform pan; spread mixture evenly over crust. Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top.

BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight.

CUT remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining 1/3 cup morsels and spread or drizzle over top of cheesecake. Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around edge of the cheesecake.

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toll house fudge recipe

Peanut butter and cheesecake together are always a winning combination! This dessert uses both NESTLÉ® TOLL HOUSE® Semi-Sweet Morsels and Peanut Butter Chocolate Chip Cookie Dough to create a sweet indulgence you’ll want to add to your collection of dessert recipes.

Get this Peanut Butter Cookie Dough Chocolate Cheesecake recipe:

INGREDIENTS
• 1 cup (16 to 18 crackers) round snack crackers (such as Ritz) finely crushed
• 1 cup pecans, finely chopped
• 2 tablespoons butter or margarine, melted
• 2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided
• 4 packages (8 ounces each) cream cheese, at room temperature
• 1/2 cup granulated sugar
• 4 large eggs
• 1 package (16 ounces) NESTLÉ® TOLL HOUSE® Refrigerated Peanut Butter Chocolate Chip Cookie Bar Dough
INSTRUCTIONS

PREHEAT oven to 350° F.

COMBINE cracker crumbs, pecans and butter in large bowl; mix well. Press onto bottom of 9-inch springform pan. Bake for 8 minutes.

PLACE 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth.

BEAT cream cheese and sugar in large mixer bowl for about 3 minutes or until completely smooth and creamy in texture. Beat in eggs one at a time, beating well after each addition. Fold melted chocolate into cream cheese mixture and continue folding until mixture is uniform in color.

SPOON approximately 1/3 of cream cheese mixture into springform pan; spread mixture evenly over crust. Cut 10 cookie dough bar squares in half; roll into balls. Place 12 around 1 inch from outer edge, 6 in the middle and 2 in the center. Spoon remaining batter gently over dough balls; smooth down top.

BAKE for 45 minutes or until edge is set but center still moves slightly. Refrigerate for at least 4 hours or overnight.

CUT remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining 1/3 cup morsels and spread or drizzle over top of cheesecake. Garnish each cheesecake slice with a cookie or crumble the cookies and sprinkle around edge of the cheesecake.

Subscribe to our channel –
Visit us on VeryBestBaking.com –
Follow us on Twitter –
See us on Pinterest –