Peanut butter cookie dough chocolate cheesecake


Recipe courtesy of Nestlé

Prep time: 20 minutes
Total time: 5 hours, 25 minutes
Servings: 16

  • 1 cup (16-18 crackers) round snack crackers, 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


Heat oven to 350° F.

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

Place 1 2/3 cups morsels in medium, microwave-safe dish. Microwave on high 1 minute; stir. If necessary, microwave at additional 10-15-second intervals, stirring just until smooth.

In large mixer bowl, beat cream cheese and sugar about 3 minutes, or until completely smooth and creamy. 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 cream cheese mixture into springform pan; spread mixture evenly over crust.

Cut 10 cookie dough bar squares in half; roll into balls. Place 12 dough balls about 1 inch from outer edge, six in middle and two in center. Spoon remaining batter gently over dough balls; smooth down top.

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

Cut remaining cookie dough squares in half; roll into balls. Bake to desired doneness. Melt remaining morsels and spread or drizzle over top of cheesecake. Garnish each cheesecake slice with cookie, or crumble cookies and sprinkle around edge of cheesecake.