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Chips Ahoy!® Peanut Butter Cheesecake Squares

  • Prep Time: 10 minutes (3 hours 50 minutes)
  • Serving Size: 25
  • 20 Peanut Butter CHIPS AHOY Real Chocolate Chip Cookies, Finely Crushed
  • 3 tablespoons Margarine Or Butter, Melted
  • 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, Softened
  • 1/2 cup Sugar
  • 1/2 teaspoon Vanilla
  • 2 Eggs
  • 1/4 cup Creamy Peanut Butter
  • 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.

    KRAFT KITCHENS TIPS

    Size It Up

    Need to feed a crowd? This recipe makes enough for 25 people so is a perfect dessert to serve at your next party.

    How To Easily Remove Squares from Pan

    Line pan with foil, with ends of foil extending over sides of pan, before pressing crumb mixture into pan. When ready to cut into squares, remove dessert from pan using the foil handles.

    RECIPE COURTESY OF KRAFT FOODS