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.
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).
Enjoy! This cheesecake is actually better if allowed to sit for 24 hours. It becomes more creamy during the resting time.
If you’re unsure whether the filling is set, use an instant read thermometer to check. The temperature about one inch from the edge should be about 180 degrees.
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This cheesecake is actually better if allowed to sit for 24 hours. It becomes more creamy during the resting time.
I’m required by FTC rules to disclose to my readers that I will be compensated for my work on this post. A girl has to pay the bills, you know. But anything I say here is 100% my own opinion. Always has been, always will be.
Other cheesecake squares recipes you might enjoy from around the internet:
- Oreo Cheesecake Bars from Brown Eyed Baker
- Caramel Toffee Cheesecake Bars from Annie’s Eats
- Butter Pecan Cheesecake Squares from sophistimom
- Vanilla Bean Cheesecake Bars from Baking Bites
- Huckleberry-Chevre Cheesecake Squares from The Bojon Gourmet
- Eggnog Cheesecake Bars from Dine and Dish
What I was up to…
- One year ago: Apple-Cranberry Salad
- Two years ago: Thanksgiving Menu Planning
- Three years ago: Baked Fruit
- Four years ago: Sausage-Potato Hash