COOKIES AND CREME CHEESECAKE BARS
This extra-easy 3-step cheesecake recipe was inspired by Betty Crocker Facebook fan Debra and brought to life by the Betty Crocker Kitchens.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 3h5m
Yield 36
Number Of Ingredients 5
Steps:
- Heat oven to 325°F. Line 13x9-inch pan with foil, leaving 1 inch of foil overhanging at 2 opposite sides of pan; spray foil generously with cooking spray. In medium bowl, mix dry cookie mix and butter until crumbly; reserve 1/2 cup. In bottom of foil-lined pan, press remaining crumbly mixture.
- Remove cookie crumbs from frosting container; set aside. In large bowl, beat cream cheese and frosting with electric mixer on medium speed until smooth. Beat in eggs until well blended; pour over crust. Add cookie crumbs from frosting container to reserved crumbly mixture; sprinkle evenly over cream cheese mixture.
- Bake about 45 minutes (about 42 minutes for dark or nonstick pan) or just until set; cool completely. Cover and refrigerate at least 2 hours until chilled. For bars, cut into 6 rows by 6 rows. For easy cutting, dip knife into hot water after each cut, cleaning it off with paper towel. Store covered in refrigerator.
Nutrition Facts : Calories 160, Carbohydrate 17 g, Cholesterol 35 mg, Fat 1 1/2, Fiber 0 g, Protein 2 g, SaturatedFat 5 g, ServingSize 1 Bar, Sodium 115 mg, Sugar 0 g, TransFat 0 g
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