Makes 12 servings From CONAGRA FOODS Featured Brands: REDDI-WIP, BLUE BONNET Fragrant with cinnamon and ginger, this creamy pumpkin cheesecake is simply the essence of…
From PILLSBURY BAKING
Makes 16 bars
Decadence awaits…
INGREDIENTS
1 package (8 ounce) cream cheese, softened
1/2 cup sugar
1 egg
1/2 cup coconut, if desired
1 roll (16.5 ounce) refrigerated PILLSBURY Chocolate Chip Cookie Dough
DIRECTIONS
1.Heat oven to 350 degrees Fahrenheit. In small bowl, beat cream cheese, sugar, and egg until smooth. Stir in coconut.
2.In ungreased, 9- or 8-inch square pan, break up half of cookie dough. With floured fingers, press dough evenly in bottom of pan to form crust. (DO NOT EAT RAW COOKIE DOUGH AFTER PRESSING DOUGH IN PAN WITH FLOURED FINGERS.) Spread cream cheese mixture over dough. Crumble and sprinkle remaining half of dough over cream cheese mixture.
3.Bake 35 to 40 minutes or until golden brown and firm to the touch. Cool 30 minutes. Refrigerate at least 2 hours or until chilled. For bars, cut into 4 rows by 4 rows. Store in refrigerator.
Find this recipe and more at pillsburybaking.com
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