Peanut Butter Cookie Cheesecake Bars

4.4
(23) 19 Reviews
Prep Time
15
min.
Total Time
3
hr.
55
min.
Servings

32 servings, 1 bar each

Peanut butter sandwich cookies do double duty here: they form the crust and are blended into these creamy cheesecake bars.

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What You Need

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Make It

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  • Preheat oven to 350°F. Chop 16 of the cookies; set aside. Place remaining 16 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of 13x9-inch baking pan.
  • Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Gently stir in 1-1/2 cups of the chopped cookies. Pour over crust. Sprinkle with remaining chopped cookies.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 32 bars. Store in tightly covered container in refrigerator.

Substitute

Prepare as directed, using PHILADELPHIA Neufchatel Cheese.

How to Easily Remove Bars From Pan

Line pan with foil before pressing crumb mixture onto bottom of pan, extending ends of foil beyond sides of pan. Use foil as handles to easily remove cooled dessert from pan.

Servings

  • 32 servings, 1 bar each

Nutritional Information

Serving Size 32 servings, 1 bar each
AMOUNT PER SERVING
Calories 210
% Daily Value
Total fat 14g
Saturated fat 8g
Cholesterol 60mg
Sodium 190mg
Carbohydrate 17g
Dietary fiber 1g
Sugars 11g
Protein 4g
   
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 2 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ksmith9155 | Wed, Jul 13 2011 8:38 AM

    best cheesecake i've ever had!

  • alexislaska | Mon, Apr 5 2010 8:59 AM

    This was very dry and lacked much flavor. I did use reduced fat cream cheese, which might account for some of the dryness, but I definitely won't be making this again.

  • lululouise245 | Wed, Dec 30 2009 4:22 PM

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