Oh. My. Heavens. Skillet Cookie Dough Cheesecake is da bomb. This isn’t your traditional cheesecake with a few chunks of cookie dough, which is delicious by the way. Oh no. It’s the reverse. Cookie Dough with a hint of cheesecake…but baked in a cast iron skillet. It’s crunchy, it’s crumbly, it’s soft, it’s gooey, it’s chocolatey- it’s a cookie. And a cheesecake.
I dug this gem out of my dusty old cookbook archives a few weeks ago and gave it a whirl. This was a recipe I had received from a friend when I was first married, oh 15-something years ago. I’m sure there are many recipes like this floating around in our ever-expanding libraries of recipes. But, have you tried it lately? In a cast-iron skillet?
Do it. Today. Eat it while it’s warm. With a small scoop of vanilla ice cream. Your waistline might regret it, but you certainly won’t.
- 1 (8oz) pkg cream cheese, at room temperature
- 1/3 cup sugar
- 1 egg
- 2 tsp vanilla extract
- 1 (30 oz) pkg refrigerated chocolate chip cookie dough
- Pre-heat oven to 350 degrees F
- In medium bowl, beat cream cheese and sugar until well combined; beat in egg and vanilla until smooth. Set filling aside.
- Take ¾ of cookie dough and press into bottom of 9-10” cast-iron skillet; pour and spread cream cheese filling over cookie dough.
- Take the rest of the cookie dough and drop in small to medium chunks on to the top of the cream cheese filling.
- Bake for 35-40 minutes or until the filling is set and the cookie on top is a light golden brown.
- Let cool for 15 minutes before cutting.
- Take butter knife and run around outer edge of cookie to release sides. Cut and serve warm. Refrigerate leftovers (but you won’t have any 😉