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Tag: cookie dough

  • Blue Bell issues allergy alert on undeclared nuts in Chocolate Chip Cookie Dough ice cream

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    Blue Bell Ice Cream on Friday, Aug. 22, announced it is voluntarily recalling a limited quantity of Moo-llennium Crunch Ice Cream half gallon packaged in a Chocolate Chip Cookie Dough carton produced in its Brenham, Texas, plant because of undeclared almond, walnut, and pecan.

    The recalled product was mistakenly packaged in Chocolate Chip Cookie Dough ice cream cartons with a Moo-llennium Crunch lid, according to a news release. People who have an allergy or severe sensitivity to almonds, walnuts, and pecans run the risk of a serious or life-threatening allergic reaction if they consume these products.

    Blue Bell Ice Cream on Friday, Aug. 22, announced it is voluntarily recalling a limited quantity of Moo-llennium Crunch Ice Cream half gallon packaged in a Chocolate Chip Cookie Dough carton produced in its Brenham, Texas, plant because of undeclared almond, walnut, and pecan.

    A Blue Bell employee discovered the incorrect packaging on two half gallons while restocking a retailer, according to the release. No illnesses or adverse reactions have been reported to date. No other incorrect packaging has been discovered or reported to date.

    The half gallons can be identified as Moo-llennium Crunch Ice Cream packaged in a Chocolate Chip Cookie Dough half gallon carton with a Moo-llennium Crunch lid and with the following code located on the top of the half gallon lid: 061027524. An image of the affected product is included below.

    The affected ice cream half gallons were distributed through retail outlets in Alabama, Arkansas, Florida Panhandle, Northwest Georgia, Southern Indiana, Southern Illinois, Kansas, Kentucky, Louisiana, Mississippi, Missouri, New Mexico, Oklahoma, Tennessee, Texas, and Southwest Virginia.

    Consumers who have purchased these items can return them to the place of purchase for a full refund.

    For more information, consumers may call 979-836-7977, Monday – Friday 8 a.m. – 5 p.m. CST or email us at consumerrelations@bluebell.com.

    This recall is being made with the knowledge of the U.S. Food and Drug Administration.

    This article originally appeared on Lubbock Avalanche-Journal: Blue Bell issues allergy alert on undeclared nuts in select ice cream

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  • Cookie Dough Cheesecake

    Cookie Dough Cheesecake

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    Indulge in the ultimate dessert with this cookie dough cheesecake recipe!

    Creamy cheesecake batter is fukked with chocolate chip cookie dough balls in a crunchy cookie crumb crust. Irresistibly decadent.

    Cookie Dough Cheesecake with whipped cream
    • Move over Cheesecake Factory; there’s a new cheesecake in town! This copycat is an easy, everyday recipe and really delicious!
    • There are limitless options for customizing cookie dough cheesecake! Use this base recipe to make a new recipe every time using different mix-ins and toppings.
    • Party perfect, this recipe can be made 5 days in advance, and it freezes beautifully for up to 4 months!
    ingredients to make Cookie Dough Cheesecake

    Crust – Buy it or make a graham or cookie crust. Other cookie crust options are crushed Oreos, Nilla Wafer, or Nutter Butter.

    Cookie Dough – Like the crust, you can either make cookie dough from scratch or use edible cookie dough to save some time. Flour should be heat treated per the recipe below for homemade cookie dough.

    Cheesecake – Softened cream cheese will make for easy blending; I recommend full-fat for the best flavor and texture. Room-temperature eggs blend easier into the cheesecake base.

    Toppings – Extra cookie dough crumbles, whipped cream, caramel sauce, and chocolate sauce add new twists to this family favorite!

    adding flour to butter and sugar mixture to make Cookie Dough Cheesecake
    Prepare the cookie dough
    cookie balls on a sheet pan to make Cookie Dough Cheesecake
    Chill the cookie dough
    cookies in a blender to make Cookie Dough Cheesecake
    Make the cookie crust
    adding cookie crumb mix to pan to make Cookie Dough Cheesecake
    1. Prepare the edible cookie dough if making from scratch and refrigerate (per the recipe below).
    2. Prepare the cheesecake batter and pour into the crust.
    3. Add the cookie dough balls. Bake until the center is almost set.
    4. Cool the cheesecake in the oven and gently remove from the pan.

    Cool completely before garnishing with reserved cookie dough and whipped cream before serving.

    adding cream cheese and sugar together to make Cookie Dough Cheesecake
    adding filling to crust to make Cookie Dough Cheesecake
    finished Cookie Dough Cheesecake
    taking a slice out of a Cookie Dough Cheesecake

    Making a Water Bath for Cheesecake

    A water bath, also known as bain-marie, ensures that the cheesecake cooks evenly and helps keep it from cracking. It’s really easy to do!

    • Wrap the bottom of the springform pan in two layers of foil and set in a larger casserole dish.
    • Place the casserole dish in the oven and then fill it about half way with water.
    • Bake as directed.

    Storing Leftovers

    • Cookie dough cheesecake should be covered with plastic wrap and stored in the refrigerator for up to 5 days.
    • Freeze whole or portioned pieces by wrapping each in plastic wrap and transferring to zippered bags or airtight containers for up to one month.
    • Thaw in the refrigerator or at room temperature before enjoying.

    More Cheesecake Recipes

    Did your family love this Cookie Dough Cheesecake? Leave us a rating and a comment below!

    Cookie Dough Cheesecake with whipped cream on top

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    Cookie Dough Cheesecake

    This recipe combines cookie dough and cheesecake for a rich and decadent dessert!

    Prep Time 20 minutes

    Cook Time 1 hour 15 minutes

    Cool Time 5 hours

    Total Time 6 hours 35 minutes

    Cookie Dough (or use packaged edible cookie dough)

    Crust (or use a premade graham crust)

    Cookie Dough

    • Beat butter with a hand mixer until fluffy. Add brown sugar and continue beating until combined. Mix in milk and vanilla.

    • Add flour a little bit at a time until incorporated. Fold in chocolate chips. Scoop into heaping teaspoon-sized balls and place onto a parchment-lined sheet pan. Refrigerate.

    Cookie Crust

    • Pulse the cookies in a food processor to create crumbs.

    • Combine all crust ingredients in a bowl and mix well. Press into a 9″ springform pan on the bottom and sides. Refrigerate.

    Cheesecake

    • Preheat the oven to 350°F.

    • Beat cream cheese, sugar and vanilla until fluffy.

    • Add eggs one at a time, beating until just until incorporated (do not overbeat, this will cause cracks).

    • Toss 1 cup of the cookie dough balls in 1 tablespoon of flour (set aside the remainder of the cookie dough for decorating). Shake off the excess flour and fold the cookie dough into the cheesecake batter.

    • Pour cheesecake into the prepared crust. *See notes for baking tips.

    • Bake for 45-50 minutes or until the center is just set.

    • Turn the oven off, open the door slightly and allow the cheesecake to cool in the oven for 1 hour. Gently run a knife around the edge of the crust to loosen.

    • Remove springform pan and cool completely in the fridge at least 4 hours or overnight.

    • Top with the reserved cookie dough and garnish with whipped cream if desired.

    Raw flour should be heat treated for the cookie dough, it just takes a few minutes. Sprinkle it onto a baking sheet and bake at 350°F for 5 minutes. Let the flour cool completely before using.
    How to Avoid Cracks
    Waterbath: To avoid cracks, the springform pan can be wrapped in 2 layers of foil and placed in a pan of water to bake. Pour enough hot water into the pan to reach half way up the springform pan. Bake as directed.
    Cool in the oven: Allowing cheesecake to cool in the oven ensures that it cools slowly, which helps to avoid cracking.

    Calories: 572 | Carbohydrates: 55g | Protein: 7g | Fat: 37g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 125mg | Sodium: 351mg | Potassium: 151mg | Fiber: 1g | Sugar: 39g | Vitamin A: 1116IU | Vitamin C: 0.05mg | Calcium: 79mg | Iron: 1mg

    Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

    Course Cake, Dessert
    Cuisine American

    © SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.

    slice of Cookie Dough Cheesecake with a title
    plated Cookie Dough Cheesecake with writing
    close up of Cookie Dough Cheesecake with a slice taken out with writing
    Cookie Dough Cheesecake with a piece taken out and slice on a plate with a title

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    Holly Nilsson

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