Chocolate Chip Cookie Cheesecake

I made  Chocolate Chip Cookie Cheesecake and took them to work to share at a potluck.  Everyone loved them and wanted more. All were eaten and there were no left to bring back home. That is what I like – an empty plate means it was great.

Chocolate Chip Cookie Cheesecake

• 2 (8 oz) packages cream cheese, softened
• 2 eggs
• 1/2 cup sugar
• 1 tsp vanilla
• 2 (16.5 oz) rolls of refrigerator chocolate chip cookie dough ( keep refrigerated until needed)

Pre-heat the solar oven while preparing the recipe.

Grease a 9×13 in. glass or dark colored baking dish suitable for solar cooking, or any size that fits into your oven. Slice the first roll of cold cookie dough into 1/4″ slices. Keeping the cookie dough cold helps keep it firm when cutting. Place the slices into the bottom of the dish and press them together  so that it covers the bottom of the pan. Bake this first layer in the solar oven for about an hour until slightly brown and mostly done.

While the cookie is baking, prepare the next layer. Cut the other roll of cookie dough into 1/4″ slices. If the cookie dough becomes to soft to cut, place it in the freezer for a few minutes to firm back up.

To prepare the cream cheese filling, combine the cream cheese, eggs, sugar, and vanilla in a mixing bowl. Beat together until smooth and creamy.

Let the first layer cool slightly before adding the second layer. Then spoon the cream cheese filling evenly oven the cookie base. Finally, place the cookie slices on top.  

Put back into the hot solar oven and bake about another hour. Be sure the cookie is done before removing. The amount of time to bake will depend on your oven, the strength of the sun that day, and how diligent you are to keep the oven turned toward the sun.

 

Remove from the oven. Let cool and refrigerate. Cut the chilled  cookie into squares. Can be topped with ice cream or whipped topping.

So easy. So delicious. So solar.

Other recipes you might like:

Chocolate Pecan Bars

German Chocolate Upside Down Cake