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.
Peanut Butter Chocolate Chunk Cookie Cheesecake Squares - these delicious cheesecake squares are easy to make using a packaged cookie mix for the crust. Click To Tweet
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).
Enjoy!
More Cheesecake Recipes on Never Enough Thyme:
Cheesecake Square Recipes from Other Bloggers:
- 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
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Peanut Butter Chocolate Chunk Cookie Cheesecake Squares
Instead of the usual graham cracker base, these cheesecake squares have a peanut butter and chocolate cookie base. Delicious!
Ingredients
- 1 pkg. Betty Crocker Reese’s Peanut Butter and Chocolate Chunk Premium Cookie Mix
- 3 tblsp. softened butter
- 2 tblsp. water
- 16 oz. cream cheese, room temperature
- 1 cup sugar
- 1/4 cup sour cream
- 3 eggs
- 3 tsp. 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 8x8 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
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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Nutrition Information:
Yield: 16 Serving Size: 1Amount Per Serving: Calories: 256Total Fat: 16gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 72mgSodium: 147mgCarbohydrates: 26gFiber: 0gSugar: 24gProtein: 4g
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— This post originally sponsored by Betty Crocker
Lana Stuart is the author, photographer, cook, and occasional traveler at Never Enough Thyme. A former IT professional, she enjoys time in the kitchen and the art studio.
Kelly says
This sounds like a dessert that would make my taste buds do a happy dance ;)
Miss P says
I want those! And, like right now.
Miss P
Lana Stuart says
Come on by and I’ll make some for you ;-)
Angie | Big Bear's Wife says
These look so good!! I love the little gingerbread men sprinkles!!!
Lana Stuart says
Aren’t they cute?! I found them on a clearance shelf at Home Goods :-)
Nicole Lindstrom | Simply Happenstance says
This sounds amazing Lana!!! A for sure must make!!! Just in time for the holidays!
Lana Stuart says
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!
[email protected] says
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…
Lana Stuart says
Aw, come on and show it to them, Nancy. You know you want to drop everything and make cheesecake squares :-)