Can I Make a mini-"Cookie Dough Cheesecake"?
I was watching this Tasty YouTube cheesecake video and I had the ingredients around, so I decided to try & make the first one :) I had some cream cheese around from my cute pumpkin-shaped cheeseball (see link below), sour cream (also maybe getting old), sugar, egg, and Pillsbury cookie dough.
Cute Pumpkin-Shaped Cheeseball:
I made 1/4 recipe and I also had sugar cookie dough (they use chocolate chip cookie dough.)
What I used (central pic in row below):
~6 oz. cream cheese
1/4 cup of sugar
1/4 cup of sour cream
- 5 cookies from the Pillbury cookie dough pack
(4 for the bottom crust and 1 in the middle on top)
Equipment: I used this cute 4" springboard pan I have. Springboard pans are what I see people use to cook cheesecake (bake or no-bake) in these videos. You could probably use a different oven-safe pan/dish.
The basic steps in the video are:
- You put cookie dough in the bottom of the pan for the crust.
- You blend cream cheese and sugar together with an electric mixer
- You mix in the sour cream and egg.
- Pour cheesecake mixture over cookie dough.
- Put pieces of cookie dough on top.
- Bake at 350 degrees for 1 hour.
Saturday, November 9, 2019, Attempt #1:
First, I chopped off the outer parts of the pumpkin-shaped cheeseball where the cheddar was :). I got most of it off and put the cheddar/cream cheese back in the fridge. It's fine to have the cheddar when I'm eating it with savory dishes, but cheddar doesn't work well with dessert. That said, a little bit cheddar was left on there. :)
I had ~6 oz. of cream cheese after all this. I mixed the ingredients (except for cookie dough) all together.
I pressed 4 pieces of cookie dough into the bottom of the pan. I poured the cream cheese mixture into the pan. I put 1 piece of cookie dough on top. In the video, they use a bigger pan and spread pieces of cookie dough around on top.
I baked it at 350 degrees for about 35-40 min. for this 4" springboard pan.
I actually wasn't sure if it was cooking correctly because it was all puffed up (picture on the left). I also wasn't sure if it was done either because I've never baked cheesecake. I Googled it: you want cheesecake to be jiggly in the middle and you do not want to overbake cheesecakes.
After a few minutes, it did settle a little. I put it in the fridge to chill overnight as recommended.
RESULT: Success! :)
We are good at this! The next morning I popped the cheesecake out of the springboard pan. It looked good and tasted good! (See photos below.)
Give it a try! You probably have the stuff in your fridge already. It's an easy and fun thing to make and also especially if you think your cream cheese or sour cream are going bad and you don't want to waste them.
Calorie count: This 4" round cream cheese has about 1,310 calories (cookie dough: 300 calories, cream cheese: 580 calories, sour cream: 120 calories, egg: 70 calories, sugar: 240 calories.) Do with that information what you will. :) Share it with some people or we all can splurge sometimes.