Yummy In My Tummy

Red velvet anything is my favorite! Red velvet cake. Red velvet cupcakes. Red velvet pancakes. Love! Love! Love! So my sister, Beth, and I decided to make some for some company we were having over for dinner. These were the perfect dessert! I will admit that the cake came from a box mix, but I made the cream cheese frosting all by myself. Completely homemade! Enjoying these babies with our fabulous guests was the “icing on the cake.”


How to Make a Chocolate Chip Cheesecake


3 (8-ounce) packages cream cheese, softened

3 eggs

3/4 cups sugar

1 teaspoon vanilla Extract

2 (20-ounce) rolls chocolate chip cookie dough

Preheat the oven to 350 degrees.

In a large bowl, beat together the cream cheese, eggs, sugar, and vanilla until well mixed; set aside. 

Slice cookie dough rolls into 1/2-inch slices.

Arrange slices from one roll over the bottom of a greased 9″x13″ baking dish; press together so there are no holes in the dough.

Spoon cream cheese mixture evenly over dough; top with remaining slices of cookie dough.

Bake for 45 to 50 minutes or until golden and center is slightly firm.

Remove from over, let cool, then refrigerate. Cut into slices when well chilled.

*This recipe came from a Mr. Food cookbook. View the Mr. Food blog and website.*