The classic combination of peanut butter and chocolate team up with predictably delicious results in these easy two-bite cheesecakes.
What You Need
Original recipe yields 16 servings
12 OREO Cookies, crushed
2 Tbsp. butter, melted
1 pkg. (8 oz.) PHILADELPHIA Neufchatel Cheese, softened
1/4 cup creamy peanut butter
1/3 cup sugar
1 oz. BAKER'S Semi-Sweet Chocolate, melted
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Let's Make It
Heat oven to 325ºF.
Mix cookie crumbs and butter; press firmly onto bottom of 8-inch square pan. Set aside.
Beat Neufchatel, peanut butter and sugar with mixer until blended. Add egg; mix just until blended. Spoon over crust. Bake 18 to 20 min. or until center is almost set; cool.
Drizzle chocolate over cheesecake in criss-cross pattern. Refrigerate 5 min. before cutting to serve.
Enjoy your favorite foods on occasion but remember to keep tabs on portions.
For Easy Cleanup
Line pan with foil. Use foil handles to lift cooled cake out of pan.
How to Cut Into Triangles
Cut into 16 squares. Cut each square on diagonal to make 32 triangles.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 13g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
16 servings, 2 triangles each
* 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.