Refrigerated peanut butter cookies make an easy base for this dessert recipe that assembles quickly and bakes into decadent cheesecake bars. From Debra Bias, Bake-Off® Monthly Challenge.
Peanut Butter-Chocolate Chip Cheesecake Bars
- Prep Time 10 min
- Total 3 hr 25 min
- Ingredients 6
- Servings 36
Ingredients
- 1 roll (16.5 oz) refrigerated Pillsbury™ Peanut Butter Cookie Dough
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 3 eggs
- 1 teaspoon vanilla
- 1 roll (16.5 oz) refrigerated Pillsbury™ Chocolate Chip Cookie Dough
Instructions
-
Step1Heat oven to 350°F. Spray 13x9-inch pan with cooking spray. Break up peanut butter cookie dough into pan. Press dough evenly in bottom of pan to form crust.
-
Step2In small bowl with electric mixer, beat cream cheese and sugar on medium speed until blended. Add eggs, one at a time, beating after each addition until smooth. Stir in vanilla. Pour mixture over cookie crust in pan. Break chocolate chip cookie dough into small pieces; evenly drop pieces over cream cheese mixture.
-
Step3Bake 40 to 45 minutes or until top is lightly browned and cheesecake is set. Cool 30 minutes. Refrigerate about 2 hours or until chilled. For bars, cut into 6 rows by 6 rows.
Nutrition
180
Calories
11g
Total Fat
2g
Protein
18g
Total Carbohydrate
12g
Sugars
Nutrition Facts
Serving Size: 1 Bar
- Calories
- 180
- Calories from Fat
- 90
- Total Fat
- 11g
- 16%
- Saturated Fat
- 4 1/2g
- 22%
- Trans Fat
- 1g
- Cholesterol
- 35mg
- 12%
- Sodium
- 150mg
- 6%
- Potassium
- 25mg
- 1%
- Total Carbohydrate
- 18g
- 6%
- Dietary Fiber
- 0g
- 0%
- Sugars
- 12g
- Protein
- 2g
% Daily Value*:
- Vitamin A
- 4%
- 4%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 2%
- 2%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 1/2 High-Fat Meat; 1 1/2 Fat;Carbohydrate Choice
1
© 2025 ®/TM General Mills All Rights Reserved