Peanut Butter 'N Chocolate Cheesecake Squares
Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate chip cookie dough
|
* |
| 3 | packages |
cream cheese
softened, 8 oz. |
|
| 1 | cup |
sugar
|
|
| ¾ | cup |
peanut butter
|
|
| 4 | large |
eggs
|
|
| ½ | cup |
heavy whipping cream
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
chocolate chip cookie dough
|
* |
| 3 | packages |
cream cheese
softened, 8 oz. |
|
| 237 | ml |
sugar
|
|
| 177 | ml |
peanut butter
|
|
| 4 | large |
eggs
|
|
| 118 | ml |
heavy whipping cream
|
|
Directions
- Preheat oven to 350?. Line a 10 x 15 inch jelly roll pan with foil and grease well.
Cut cookie dough into 4 lengthwise pieces and place on foil lined pan.
Press with heel of hand to evenly spread over bottom of pan to make a crust.
Smooth with a table knife. Bake 8 minutes.
- Meanwhile, prepare filling. In a large bowl, beat together cream cheese, sugar, and peanut butter with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes.
Add eggs and cream and beat on high 4 minutes.
- Spread filling evenly over prebakied crust. Bake 22 to 27 minutes, or until just set.
Cool to room temperature, then refrigerate until chilled.
To serve, cut into 50 squares; carefully remove foil from bottom of squares.
