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1 cake
suggest servings
| 1 1/2 | cups | chocolate wafer cookies | |
| 1 | cup | sugar | |
| 1/4 | cup | butter | melted |
| 2 | packages | cream cheese | |
| 1 | cup | sour cream | |
| 3 | large | eggs | |
| 1 | teaspoon | vanilla extract |
Mix crumbs, 2 T sugar, and butter; press firmly over bottom and 1/2-inch up sides of a 9-inch cheesecake pan with removable rim.
Bake in a 350 degrees F. oven until slightly darker color, about 8 minutes.
In a food processor or with a mixer, whirl or beat remaining sugar with cheese.
Add cream, eggs, and vanilla; mix well.
Pour into crust. Drop cookie dough in 2- tablespoon portions evenly over cake; push dough beneath surface.
Bake in 350 degrees oven until cake jiggles only slightly in center when gently shaken, about 40 minutes.
Spread topping over hot cake.
Let cake cool, then chill until cold, at least 4 hours; serve or wrap airtight up to 2 days.
| % Daily Value* | |
| Total Fat 42.0g | 65% |
| Saturated Fat 25.0g | 126% |
| Trans Fat 0.0g | |
| Cholesterol 261mg | 87% |
| Sodium 291mg | 12% |
| Total Carbohydrate 54.0g | 18% |
| Dietary Fiber 0.0g | 0% |
| Sugars 51.0g | |
| Protein 10.0g | 20% |
| Vitamin A | 30% | Vitamin C | 1% | |
| Calcium | 12% | Iron | 7% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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General:Parsley is the dried leaf of Petroselinum crispum, a biennial in the parsley family....
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