Peanut Butter Chocolate Chunk Cookie Cheesecake Squares
Peanut Butter Chocolate Chunk Cookie Cheesecake Squares – these delicious cheesecake squares are easy to make using a packaged cookie mix for the crust.
Can you believe that, as of today, there are only 35 days until Christmas! Are you starting to feel the pressure? Just thinking about all that has to be done in the next 35 days nearly sends me into a panic.
Shopping, decorating, making wish lists, cooking, and baking! Well, I can’t help you with your shopping (sorry!), but I can help you with at least one really simple recipe that is a definite crowd pleaser.
Not too long ago, the people at Betty Crocker asked me if I’d take one of their newest products, the Reese’s Peanut Butter and Chocolate Chunk Premium Cookie Mix and create a recipe from it that was something a bit different.
BeeBop and I tossed some ideas around about ways to use this delicious cookie mix full of peanut butter flavor and chunks of chocolate and came up with these delicious cheesecake squares. The crust is made from the cookie dough!
It’s just like eating a peanut butter and chocolate chunk cookie with a slice of cheesecake on top. And best of all, it’s easy, easy, easy.
How to Make Peanut Butter Chocolate Chunk Cookie Cheesecake Squares
Start by preheating the oven to 375 degrees (350 for dark or nonstick pans). Lightly grease an 8×8 pan.
Stir the cookie mix, butter, and water together in a medium bowl until a stiff dough forms. Press the dough into the prepared pan.
Cook for 12 minutes until just set (note: the cookie dough will not be completely cooked). Remove the pan from the oven and allow the cookie crust 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 or pour the cheesecake batter on top of the slightly cooled 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.
Cover with plastic wrap and refrigerate until ready to serve. (Note: this cheesecake is really best when made at least 24 hours ahead. The filling becomes creamier as it sits.)
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).
🧾 More Recipes You’ll Like
Questions? I’m happy to help!
If you have more questions about the recipe, or if you’ve made it and would like to leave a comment, scroll down to leave your thoughts, questions, and/or rating!
Thanks so much for stopping by!
Want to save this recipe?
Enter your email below and get it sent straight to your inbox.
Peanut Butter Chocolate Chunk Cookie Cheesecake Squares
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 room temperature
- 1 cup sugar
- ¼ cup sour cream
- 3 eggs
- 3 teaspoons vanilla extract
- Garnish: powdered sugar sprinkles
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 8×8 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
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
— This post originally sponsored by Betty Crocker
This sounds like a dessert that would make my taste buds do a happy dance ;)
I want those! And, like right now.
Miss P
Come on by and I’ll make some for you ;-)
These look so good!! I love the little gingerbread men sprinkles!!!
Aren’t they cute?! I found them on a clearance shelf at Home Goods :-)
This sounds amazing Lana!!! A for sure must make!!! Just in time for the holidays!
Thanks, Nicole! It’s so great for holidays because it’s best made ahead. About 10 minutes prep work, pop it in the oven and you’re done! Thanks for stopping by!
I am SO not showing this post to my guys… at least right now…. because I know that they would not leave me alone until I’d stopped everything and made up a batch of these! Absolutely brilliant Lana! As for that calendar – I’ve moved past panic and have entered the “hysterical laughter” phase…
Aw, come on and show it to them, Nancy. You know you want to drop everything and make cheesecake squares :-)