Cookie Crust Cheesecake Bars 1 (16.5 oz) Best Choice Chocolate Chip Cookies (Spoon & Bake Dough) 2 (8 oz) Best Choice Cream Cheese Bricks 1 cup Best Choice Sugar 3 Best Choice Eggs ½ cup Best Choice Heavy Whipping Cream 1 (5.3 oz) container Best Choice Vanilla Yogurt (we used Greek, but you can use plain also) 2 tablespoons Best Choice Chocolate Syrup

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Video Recipe of the Month: Cookie Crust Cheesecake Bars

Posted May 1st, 2017

DOWNLOAD RECIPE CARD

Ingredients:
1 (16.5 oz) Best Choice Chocolate Chip Cookies (Spoon & Bake Dough)
2 (8 oz) Best Choice Cream Cheese Bricks
1 cup Best Choice Sugar
3 Best Choice Eggs
½ cup Best Choice Heavy Whipping Cream
1 (5.3 oz) container Best Choice Vanilla Yogurt (we used Greek, but you can use plain also)
2 tablespoons Best Choice Chocolate Syrup

 

Directions:
Heat oven to 325 degrees F. Spray a 13×9-inch baking dish with non-stick cooking spray.

Press cookie dough evenly into the bottom of the dish. Bake for 18 minutes.

While dough bakes, combine cream and sugar in a large bowl. Beat on medium speed until combined and creamy.

One at a time, add eggs and continue to beat mixture.

Then add heavy cream and yogurt. Beat until all is combined.

Pour completed cheesecake mixture over finished cookie dough.

Bake 40-45 minutes. The edges should be set, but the center should lightly jiggle.

At this point, turn off the oven and open the door a few inches. Leave the cheesecake set in the oven for about 20 more minutes.

Remove from the oven and let cool on counter for an additional 20 minutes.

Then refrigerate a few hours to completely cool. Once cheesecake is cooled, remove from refrigerator and drizzle the top with chocolate syrup.

Slice, serve & enjoy!

Optional: add strawberries or chocolate chips.

 

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2 Responses to “Video Recipe of the Month: Cookie Crust Cheesecake Bars”

  1. Brenda Reynolds

    I love the Cheesecake recipe on your 8 ounce cream cheese package. I need to make it today and a child tore the package up and I can’t find your recipe now. Live too far out in the country to run back to town to buy another package. Could you please send me the recipe? Thank you.

    Reply
    • Best Choice

      Sorry for the delayed response, Brenda! For your records here’s the recipe:
      2 tbsp Best Choice graham cracker crumbs
      3 (8 oz) pkgs Best Choice cream cheese, softened
      1 cup Best Choice sugar
      3 tbsp Best Choice cornstarch
      16 oz Best Choice sour cream
      6 egg whites
      1/2 cup Best Choice milk
      2 tsp Best Choice vanilla.

      Spray 9-inch springform pan lightly with cooking spray; coat bottom and side with crumbs. Beat cream cheese, sugar and cornstarch until smooth; add sour cream, egg whites, milk and vanilla, mixing until smooth. Pour mixture into prepared pan. Bake at 325 degree F until cheesecake is just set in the center and beginning to brown, 45-50 minutes. Cool in oven with heat turned off for 2 hours. Refrigerate until chilled, 4 hours or overnight. Makes 12 servings.

      Reply

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