We’ve updated our Privacy Policy. Please note we also have new Legal Terms which require all disputes related to the purchase or use of any General Mills product or service to be resolved through binding arbitration. For more information on these changes, please click here.

IMPORTANT:  We have a new Privacy Policy and Legal TermsLearn more.

Peanut Butter-Chocolate Chip Cheesecake Bars

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.

(40)
(7)
Save and Share
  • prep time 10 min
  • total time 3 hr 25 min
  • ingredients 6
  • servings 36
 

Ingredients

1
roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies
2
packages (8 oz each) cream cheese, softened
1/2
cup sugar
3
eggs
1
teaspoon vanilla
1
roll (16.5 oz) Pillsbury® refrigerated chocolate chip cookies

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat 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.
  • 2 In 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.
  • 3 Bake 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.
  • 1 Heat 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.
  • 2 In 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.
  • 3 Bake 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.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Bar
Calories
180
(
Calories from Fat
90),
% Daily Value
Total Fat
11g
11%
(Saturated Fat
4 1/2g,
4 1/2%
Trans Fat
1g
1%
),
Cholesterol
35mg
35%;
Sodium
150mg
150%;
Total Carbohydrate
18g
18%
(Dietary Fiber
0g
0%
  Sugars
12g
12%
),
Protein
2g
2%
;
% Daily Value*:
Vitamin A
4%;
Vitamin C
0%;
Calcium
0%;
Iron
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 Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.