You might be a chocolate chip cookie fan or you might be a cheesecake fan. If you’re both – if you struggle with an indecisive sweet tooth – you’ll love this recipe for Pillsbury Chocolate Chip Cheesecake Squares!
It’s the best of both worlds and you don’t have to choose between the two. And, the two together – the crisp of the chocolate chip cookie and the smooth, sweet taste of the cheesecake – is a combination for which everyone will ask for seconds.
Pillsbury Chocolate Chip Cheesecake Squares
Preheat the oven to 350˚ and line an 8×8 inch pan with parchment paper, leaving some excess along the edges. Lightly spray with non-stick cooking spray. Take half of a 16 oz. tube package of Pillsbury Refrigerated Chocolate Chip Cookie Dough and press into the bottom of the pan to form a crust.
In a small bowl, cream together 8 oz. of softened cream cheese and 1/2 cup of brown sugar. Then, beat in one large egg.
Pour the mixture into the pan over the cookie dough. In a separate bowl, crumble the remainder of the cookie dough and sprinkle it over the cream cheese mixture.
Bake at 350˚ until the cream cheese mixture is set and the cookie dough is golden brown; about 40-45 minutes. Let cool to room temperature, then refrigerate for one hour. Once refrigerated, lift the parchment paper to remove the dessert from the pan. Cut into squares, store in an airtight container and refrigeration.
I’d love to hear your thoughts if you made our Chocolate Chip Cheesecake Squares! Definitely let us know in the comment section below.