Peanut Butter Chocolate Chunk Cookie Cheesecake Squares

Name: Peanut Butter Chocolate Chunk Cookie Cheesecake Squares
Prep time: 10 min
Cook time: 52 min
Total time: 1 h 2 min
Yield: 16 servings
Ingredients: 1 package pkg. Betty Crocker Reese’s Peanut Butter and Chocolate Chunk Premium Cookie Mix; 3 tablespoons softened butter; 2 tablespoons tblsp. water; 16 ounces cream cheese; 1 cup sugar; ¼ cup sour cream; 3 eggs; 3 teaspoons vanilla extract; Garnish: powdered sugar

User Reviews

5.0

3 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
1 hr 2 mins
Servings
16 servings
Calories
256 kcal
Course
Dessert
Cuisine
American

Peanut Butter Chocolate Chunk Cookie Cheesecake Squares

Iris Warren

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Instead of the usual graham cracker base, these cheesecake squares have a peanut butter and chocolate cookie base. Delicious!

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Ingredients

Servings

1 package pkg. Betty Crocker Reese’s Peanut Butter and Chocolate Chunk Premium Cookie Mix
3 tablespoons softened butter
2 tablespoons tblsp. water
16 ounces cream cheese room temperature
1 cup sugar
¼ cup sour cream
3 eggs
3 teaspoons vanilla extract
Garnish: powdered sugar sprinkles

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Instructions

Preheat the oven to 375 degrees (350 for dark or nonstick pans).
Stir the cookie mix, butter, and water together in a medium bowl until a stiff dough forms. Press the dough into a lightly greased 8x8 pan. Cook for 12 minutes until set (note: the cookie dough will not be completely cooked). Remove from the oven and allow to cool while you prepare the cheesecake layer.
Mix the cream cheese and sugar together in a large bowl until smooth. Add the sour cream, eggs, and vanilla. Mix until combined, scraping the sides of the bowl occasionally as you mix. Spoon the cheesecake batter on top of the cookie crust.
Bake for 35-40 minutes or until the filling is set but still soft in the center. Remove from the oven and cool for at least 30 minutes. Refrigerate until ready to serve.
When ready to serve, cut into 2” x 2” squares, dust with sifted powdered sugar and Christmas sprinkles (I used red and green sugar and gingerbread man sprinkles).

Notes

This cheesecake is actually better if allowed to sit for 24 hours. It becomes more creamy during the resting time.
If you’re unsure whether the filling is set, use an instant read thermometer to check. The temperature about one inch from the edge should be about 180 degrees.

Nutrition Information

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Serving 1 Calories 256kcal (13%) Carbohydrates 26g (9%) Protein 4g (8%) Fat 16g (25%) Saturated Fat 8g (40%) Polyunsaturated Fat 5g Cholesterol 72mg (24%) Sodium 147mg (6%) Sugar 24g (48%)