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COOKIE: Mix together Pillsbury™ Chocolate Chip Cookie Mix, butter, and egg in a bowl until well-combined. Press two-thirds of the dough into the pan in an even layer, and reserve the rest of the dough. Step 3. CHEESECAKE: Beat cream cheese, sugar, and egg with a hand mixer until smooth. Add in vanilla, salt, and flour and beat again.


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Add eggs, one at a time, fully incorporating each before adding the next. Make sure to use room temperature eggs and scrape down the bowl between each egg. Finally, add the coffee creamer and mix until smooth. Pour the filling into the cooled crust and bake the cheesecake in a water bath for 55-60 minutes.


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Remove from oven and allow to cool for about 5 minutes. While the sugar cookie crust is baking, make the cheesecake. In a large mixing bowl, add the completely softened cream cheese and beat until all is creamy. Next, add the sugar, vanilla and almond extract. Mix some more until all is combined.


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Preheat oven to 350°F (180°C). In a bowl, mix the cream cheese and sugar until fluffy. Add sour cream and vanilla. Mix thoroughly. Add the eggs, one at a time, mixing thoroughly after each one. Press a package of pre-made cookie dough into a springform pan. Optional, drop half teaspoonfuls of cookie dough on top of the cheesecake batter.


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Lightly spray a 9 " springform pan with cooking spray, set aside. Prepare crust first by beating butter and sugar together for 1-2 minutes until fluffy. Add in egg and vanilla, mixing until smooth. Add in salt and baking soda and mix until incorporated, scraping sides as necessary.


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Cookie: Mix together Pillsbury™ Sugar Cookie Mix, butter, and egg in a bowl until well-combined. Press two-thirds of the dough into the pan in an even layer, and reserve the rest of the dough. Step 3. Cheesecake: Beat cream cheese, sugar, and egg with a hand mixer until smooth. Add in vanilla, salt, and flour and beat again.


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Preheat the oven to 350 degrees F and lightly grease a 9″ springform pan. Place the Pillsbury Sugar Cookies at the bottom of the greased pan making sure they cover the entire bottom. Feel free to slice the last few in half or quarters to fill in any little spaces of the pan left uncovered.


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Preheat the oven to 350 degrees F and line a 9×9 or 10×10-inch square baking pan with parchment paper. Add the cookie dough to the bottom of the pan. Use your hands to gently press it evenly to cover the whole pan. In a large bowl or stand mixer fitted with a whisk attachment, beat together the cream cheese, eggs, sugar, vanilla, and salt.


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In medium bowl, combine crust ingredients; mix well. Press mixture in bottom and 1 1/2 inches up sides of ungreased 10-inch springform pan.*. In large bowl, beat eggs. Add cream cheese, sugar, salt and vanilla; beat until smooth. Add sour cream; blend well. Pour into crust-lined pan.


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Step 3: Make the cheesecake. Beat cream with an electric mixer fitted with the whisk attachment to medium-stiff peaks. Set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat cream cheese and sour cream until smooth, about 1-2 minutes. Add sugar.


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Pillsbury Cookie Dough Poppins; Pillsbury Pie Crust. Pillsbury Pizza Crusts. Pillsbury Cornbread. Pillsbury Batters. Pillsbury Ready-to-Eat Snacks.. View Recipe: Chocolate Chip Cookie Dough Cheesecake. Layer a dreamy cheesecake on top of a cookie crust for a divine dessert. Cookie Recipes.


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Steps. Heat oven to 350°F. Grease 24 miniature muffin cups with shortening; lightly flour. Place 1 cookie dough round in each muffin cup. Bake 16 to 20 minutes or until golden brown. Remove from oven, and immediately press end of wooden spoon handle into center of each cookie cup to make 1-inch-wide indentation.


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Preheat the oven to 350 degrees F and lightly grease a 9″ springform pan. Place the Pillsbury Sugar Cookies at the bottom of the greased pan making sure they cover the entire bottom. Feel free to slice the last few in half or quarters to fill in any little spaces of the pan left uncovered.


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1. Heat the oven to 350°F. Spray 9-inch spring form pan with cooking spray. 2. Place 6 cookies in freezer. Press remaining cookie dough in bottom of pan. Set aside. 3. In large bowl, beat cream cheese and sugar with electric mixer on medium speed, until smooth and creamy.


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Press the cookie dough into the bottom of an 8 inch springform pan and bake at 350 about 15 minutes until almost done. Let cool. Meanwhile, beat cream cheese and sugar. Add vanilla and one egg at a time, beating well. Pour into crust. Lower oven to 325 and bake 75-90 minutes until cooked through and browned.


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Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake.

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