Peanut butter sandwich cookies do double duty here: they form the crust and are blended into these creamy cheesecake bars.
What You Need
Original recipe yields 32 servings
32 peanut butter sandwich cookies, divided
2 Tbsp. butter or margarine, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
1 tsp. vanilla
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Let's Make It
Heat oven to 350°F.
Chop 16 cookies; reserve for later use. Finely crush remaining cookies; place crumbs in medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch pan sprayed with cooking spray.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 1-1/2 cups of the reserved chopped cookies; spoon over crust. Sprinkle with remaining chopped cookies.
Bake 40 min. or until center is almost set. Cool completely.
Refrigerate 3 hours before cutting into bars to serve.
Prepare 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 chilled dessert from pan before cutting into bars.
Store in tightly covered container in refrigerator up to 3 days before serving.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 16g
Dietary Fibers 0.5g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.