Chocolate Chip Cheesecake Bars ( WW pts 5)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 179.5
- Total Fat: 8.0 g
- Cholesterol: 5.0 mg
- Sodium: 253.3 mg
- Total Carbs: 21.8 g
- Dietary Fiber: 0.0 g
- Protein: 4.6 g
View full nutritional breakdown of Chocolate Chip Cheesecake Bars ( WW pts 5) calories by ingredient
Number of Servings: 24
Ingredients
-
1 (30 oz.) pkg. of chocolate chip cookie dough, such as Pillsbury
2 (8 oz.) packages Cream Cheese
1/4 cup egg substitute, such as Egg Beaters
1/4 cup no calorie sugar sweetener such as Splenda
1/2 tsp. vanilla extract
Directions
Directions:
1. Preheat oven to 350 degrees.
2. Cut chocolate chip cookie dough in half.
3. Cover the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust.
4. Bake for 10 minutes.
5. While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended.
6. Take the crust out and spread the cream cheese mixture on the top...being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is ok :)
7. Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.
8. Bake for 35 minutes or until golden brown and a toothpick inserted comes out clean.
9. Cool in the refrigerator for a few hours before serving.
10. Store in the fridge, due to the cream cheese.
Serving Size: makes 24
1. Preheat oven to 350 degrees.
2. Cut chocolate chip cookie dough in half.
3. Cover the bottom of an ungreased 13x9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust.
4. Bake for 10 minutes.
5. While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended.
6. Take the crust out and spread the cream cheese mixture on the top...being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is ok :)
7. Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.
8. Bake for 35 minutes or until golden brown and a toothpick inserted comes out clean.
9. Cool in the refrigerator for a few hours before serving.
10. Store in the fridge, due to the cream cheese.
Serving Size: makes 24