No Bake Cookie Dough Cheesecake #desserts #easy

It's my second blogiversary today! It was an entire two years back that I began Read. Eat. Rehash. (initially Read and Eat with Jordan – I'm so happy I rebranded with a superior name). The principal formula that went up was for Broccoli Cheddar Soup. I urge you to look at it, however please know that my sustenance photography aptitudes were not what they are currently, which is no bueno on the grounds that I'm no master now. My first book survey was for Julie Klassen's The Apothecary's Daughter. I've looked into a few a greater amount of her books from that point forward in addition to many different titles. It's been a bustling two years!

In any case, enough about that, lets get down to the vital business of cheesecake. I feel there is not any more fitting approach to praise a major achievement than with cheesecake, particularly this cheesecake since it has treat mixture in it. I cherish me some treat batter, y'all.

Also try our recipe HEATH BARS #desserts #easyrecipe

Ingredients

• Cookie Dough:
• 2 sticks butter, softened
• 3/4 cup granulated sugar
• 3/4 cup brown sugar
• 1 tsp vanilla
• 1 tbsp water
• 1 tsp salt
• 1 tsp baking soda
• 2 1/4 cup all-purpose flour
• 1 cup mini chocolate chips
• Cheesecake:
• 2 1/4 cup whipping cream
• 16 oz cream cheese, softened
• 2/3 cup granulated sugar
• 2 tsp vanilla
• 1/2 tsp salt

Instructions

1. Begin by making the cookie dough. Beat together butter, sugar, vanilla, and water until combined. Gradually add in dry ingredients until combined. Stir in chocolate chips and divide in two. Press one half of the cookie dough into the bottom of a lightly greased springform pan and refrigerate. Roll the remaining cookie dough into long strands and chop into chunks. Put the dough chunks in the freezer while you prepare the cheesecake base.
2. Whip the cream until stiff and set aside in the refrigerator. Beat the softened cream cheese with the sugar, vanilla, and salt, frequently stopping to scrape down the sides of the bowl, until it is completely smooth. Stir in the whipped cream until smooth and uniform in color and texture. Remove the cookie dough bits from the freezer and stir about half into the cheesecake mixture. Spread the cheesecake evenly over the chilled dough in the springform pan. Sprinkle the remaining cookie dough chunks over the top and refrigerate for at least 4 hours, preferably overnight. Run a knife around the edges of the pan before removing the walls of the pan.

Read more our recipe Red Velvet Sandwich Cookies with Cream Cheese Filling #recipe #redvelvet

Source : bit.ly/2Tif27U