This extra-easy 3-step cheesecake recipe was inspired by Betty Crocker Facebook fan Debra and brought to life by the Betty Crocker Kitchens.
box Betty Crocker™ Hershey's™ Cookies 'n' Creme cookie mix
cup butter or margarine, softened
packages (8 oz each) cream cheese, softened
container Betty Crocker™ Hershey's™ Cookies 'n' Creme frosting
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.
The HERSHEY’S trademark and trade dress are used under license.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Bar
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.