Patterned Cheesecake Squares
Total TimePrep: 15 min. Bake: 45 min. + cooling
- 1 tube (16-1/2 ounces) refrigerated peanut butter cookie dough
- 1 package (8 ounces) cream cheese, softened
- 1/4 cup sugar
- 1 cup sour cream
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1-1/4 cups chocolate ice cream topping, divided
- Cut cookie dough into 24 slices. Arrange side by side in an ungreased 13x9-in. baking pan; press together to close gaps. Bake at 350° for 12-14 minutes or until lightly browned.
- Meanwhile, in a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, egg and vanilla and mix well. Spread 3/4 cup chocolate topping over warm crust. Carefully spread cream cheese mixture evenly over topping.
- Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack. Cut into bars.
- Place remaining chocolate topping in a heavy-duty resealable plastic bag; cut a small hole in a corner of bag. Pipe patterns on bars. Refrigerate until serving.
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Apr 14, 2016
What is peanut butter cookie dough?
Feb 16, 2014
This recipe was very quick and easy to put together - it turned out wonderfully! I used a hot fudge sauce for the chocolate ice cream topping.