Let’s talk decadent. It’s the holidays, so it’s the time to indulge right?? I think so. I started indulging a little early this year, whoops
Austin and I decided that we wanted a relaxing Christmas. Last year, we drove to Pennsylvania and spent Christmas Eve and Christmas morning with his family and hopped in the car to have Christmas dinner with my family in Buffalo, NY. Two days later, we trekked across the state to see other family in Connecticut and to spend New Year’s with friends. It was so much fun, so amazing to see everyone, but so exhausting and stressful. So instead, we are going on a cruise and spending our first Christmas as a married couple just the two of us.
When we did the crazy trip for Thanksgiving, we were able to give all of our family their Christmas presents and celebrate with them. Austin’s sister, Kallie, made the MOST DECADENT dessert.
Here’s the awesome baker, showing off the scarf we got her for Christmas:
She made an Oreo Cookie Dough Cheesecake adapted from A Thought Chronicle, and it was heaven Kallie got the recipe from Pinterest (her board on food to try is just as decadent as this cheesecake).
Thanks for the amazing dessert, Kallie, and letting me share it on the blog!
As an aside, making cinnamon rolls in a waffle iron does not work- she tried, twice
- 2 pkg. (8 oz. each) reduced fat Philadelphia Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 3/4 cup prepared or refrigerated chocolate chip cookie dough, divided
- 1/2 package Oreos, crumbled (for crust)
- Springform baking pan
- Prep time: 20 min
- Cook time: 40 min
- Servings: 10-20 (a sliver is all your really need)
- Difficulty: easy
Preheat oven to 350 degrees.
Press crumbled Oreos into the bottom of springform pan for crust. Set aside.
Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Remove 1/2 cup of the dough; drop by teaspoonfuls into batter. Stir gently.
Pour into crust. Top with level teaspoonfuls of the remaining 1/4 cup cookie dough.
Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or over night before serving. Store leftover cheesecake in fridge.