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Peanut Butter Cookie Cheesecake Bars

  • Prep Time: 15 Minutes (Total Time: 3 Hours 55 Minutes)
  • Serving Size: 32
  • 32 NUTTER BUTTER Peanut Butter Sandwich Cookies, Divided
  • 2 tablespoons Butter Or Margarine, Melted
  • 4 pkg. (8 Ounce each) PHILADELPHIA Cream Cheese, Softened
  • 1 cup Sugar
  • 1 teaspoon Vanilla
  • 4 Eggs
  • PREHEAT oven to 350°F. Chop 16 of the cookies; set aside. Place remaining 16 cookies in food processor container; cover. Process 30 to 45 seconds or until finely ground. Add butter; mix well. Press firmly onto bottom of 13x9-inch baking pan.

    BEAT cream cheese, sugar and vanilla 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. Gently stir in 1-1/2 cups of the chopped cookies. Pour over crust. Sprinkle with remaining chopped cookies.

    BAKE 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Cut into 32 bars. Store in tightly covered container in refrigerator.

    KRAFT KITCHENS TIPS

    Substitute

    Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese.

    How to Easily Remove Bars From Pan

    Line pan with foil before pressing crumb mixture onto bottom of pan, extending ends of foil beyond sides of pan. Use foil as handles to easily remove cooled dessert from pan.

    RECIPE COURTESY OF KRAFT FOODS