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Makeover Peanut Butter Cup Cheesecake

No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois has been lightened up. We promise!

16 ServingsPrep: 30 min. Bake: 50 min. + chilling

Ingredients

3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
2 packages (8 ounces each) fat-free cream cheese
1 package (8 ounces) reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
3/4 cup sugar
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges

Directions

In a small bowl, combine the cracker crumbs, sugar and butter. Press
onto the bottom of a 9-in. springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on
a wire rack. In a microwave-safe bowl, heat peanut butter on high
for 30 seconds or until softened. Spread over crust to within 1 in.
of edges.

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Makeover Peanut Butter Cup Cheesecake (continued)

Directions (continued)

In a large bowl, beat the cream cheese, sour cream and sugar until
smooth. Add eggs; beat on low speed just until combined. Stir in
vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling
over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30
seconds or until thin; fold into reserved cream cheese mixture.
Carefully pour over filling; cut through with a knife to swirl.
Return pan to baking sheet. Bake for 50-60 minutes or until center is
almost set. Cool on a wire rack for 10 minutes. Carefully run a
knife around edge of pan to loosen; cool 1 hour longer.
Microwave remaining fudge topping on high for 30 seconds or until
warmed; spread over cheesecake. Garnish with peanut butter cups.
Refrigerate overnight. Yield: 16 servings.

Nutrition Facts: 1 slice equals 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol, 361 mg sodium, 32 g carbohydrate, 1 g fiber, 12 g protein.