Email to Buny      

Cookie Dough: Lowfat Chocolate Chip Cookie Dough Cheesecake

Source of Recipe

Krystine's Healthy Gourmet Bakery Cookbook


List of Ingredients

1 graham cracker crust
16 ounces light cream cheese, softened
8 ounces fat free cream cheese, softened
1 cup table sugar or fructose
1 egg
1/2 cup liquid egg substitute
1 cup nonfat plain yogurt

COOKIE DOUGH:
1/4 cup reduced fat margarine
1/4 cup brown sugar
1/4 cup fructose or table sugar
1/2 cup flour
2 tablespoons water
1 teaspoon pure vanilla extract
3/4 cup chocolate chips


Recipe

Press graham cracker crust into bottom of a 9" springform pan, then place in freezer while preparing filling. Preheat oven to 300ºF. In a large bowl, combine cream cheese and sugar, and beat with an electric mixer until light and creamy. Add egg, egg substitute and yogurt, and beat 2 minutes. Pour filling into prepared crust and set aside.

Make cookie dough: In a small bowl, combine all ingredients and beat until thoroughly blended. Drop rounded tablespoonfuls of dough onto cheese filling and push dough down until it is covered with the cheese filling. Bake for 2 hours or until filling jiggles slightly when tapped. Cool in refrigerator at least 4 hours before removing pan rim.