CHIPS AHOY! Peanut Butter Cheesecake Squares

Name: CHIPS AHOY! Peanut Butter Cheesecake Squares
Prep time: 10 min
Total time: 230 min
Yield: 25
Ingredients: 20 Peanut Butter CHIPS AHOY! Real Chocolate Chip Cookies, finely crushed; 3 Tbsp. margarine or butter, melted; 2 pkg. brick cream cheese, softened; ½ cup sugar; ½ tsp. vanilla; 2 eggs; ¼ cup creamy peanut butter

Love serving a dessert when everyone asks you for the recipe? Try our creamy peanut butter cheesecake squares with a chocolate chip cookie crust. It's the best!

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

20 Peanut Butter CHIPS AHOY! Real Chocolate Chip Cookie s, finely crushed
3 Tbsp. margarine or butter, melted
2 pkg. (8 oz. each) brick cream cheese, softened
½ cup sugar
½ tsp. vanilla
2 egg s
¼ cup creamy peanut butter

Nutrition factsNutrition information

Recipe Tips

Preheat oven to 350°F. Mix crumbs and margarine; press firmly onto bottom of 9-inch square baking pan. Beat cream cheese, sugar and vanilla in large bowl 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. Remove 1/2 cup of the batter; set aside. Spread remaining batter over crust. Stir peanut butter into reserved 1/2 cup batter. Spoon over cheesecake. Cut through batter with knife several times for marble effect.

Bake 35 to 40 min. or until center is almost set. Cool completely on wire rack. Cover.

Refrigerate 3 hours or overnight. Cut into 25 squares. Store in airtight container in refrigerator.