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Makeover Peanut Butter Cup Cheesecake Recipe

Makeover Peanut Butter Cup Cheesecake Recipe photo by Taste of Home

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

This recipe is:

Healthy

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Makeover Peanut Butter Cup Cheesecake Recipe

Prep: 30 min. Bake: 50 min. + chilling

Yield: 16 Servings

30 50 80

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.
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.

Nutritional 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.

Originally published as Makeover Peanut Butter Cup Cheesecake in Healthy Cooking February/March 2010, p27

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Reviews for Makeover Peanut Butter Cup Cheesecake

Makeover Peanut Butter Cup Cheesecake

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(1-10) of 25 reviews

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Reviewed on Apr. 07, 2013 by Lexie2002

the presantation i think is the best part this looks and tastes soo yummy

Reviewed on Mar. 24, 2013 by BakerAtHome

I did not make this cheescake fat free. Very good everyone likes it.

Reviewed on Nov. 05, 2012 by paperx3wings

This was FABULOUS. My boyfriend couldn't believe it wasn't store bought. Making it for Thanksgiving!

Reviewed on Apr. 10, 2012 by salsberg

I followed the recipe exactly and no one liked it. Don't know why because nobody could say exactly what was wrong. Sorry

Reviewed on Jan. 09, 2012 by annabanana2483

Made this for family and was a big hit! We love cheesecake and everyone loved it!

Reviewed on Jan. 02, 2012 by saxybone

This was pretty good, but very rich! It's a solid 4.5!

Reviewed on May. 20, 2011 by debydevid9

I was very encouraged to find this site. I wanted to thank you for this special read. I definitely savored every little bit of it.

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Reviewed on May. 11, 2011 by milltownt

I've made this cheesecake this way ever since the original was printed in Taste of Home. It presents lovely and I'm always ask for the recipe. I use all dark chocolate since this is my personal favorite.

Reviewed on Apr. 25, 2011 by themrsh

This was AWESOME. Only one slice left and tons of yums from our Easter Bunch. I used natural peanut butter, gluten free graham crackers, 8 snack size reeses and a high quality dark chocolate all natural fudge topping. Tip: allow your fudge to cool a tad or your reeses will melt.

Reviewed on Jan. 30, 2011 by custfam

My family loved this! I will definitely make this again.

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