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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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(1-25) 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.

Reviewed on Jan. 30, 2011 by glitter21220

Made this cheesecake for my uncles 50th birthday party and it was gone in no time,should have made two of them.Will make again.

Reviewed on Jan. 30, 2011 by glitter21220

Made this cheesecake for my uncles 50th birthday party and it was gone in no time,should have made two of them.Will

Reviewed on Jan. 24, 2011 by slosh29

I thought this was good..and to jswat5, I have yet to find a cheesecake recipe that is not considered less than 8-12 servings. If you give the recommended amount and it is for a treat which it is supposed to be it is more than realistic. I think you are in the wrong section in my humble opinion. If you think it is not a correct serving size you should not be in the "makeover" or healthy eating sections. They all recommend small portions.I think you meant to look in the regular recipe sections.I am sure some of them would like 4-6 servings for a cheesecake.

Reviewed on Jan. 05, 2011 by eamorga

Family loved but very rich. Next time I would leave off the fudge.

Reviewed on Jan. 04, 2011 by jswat5

It was nothing to write home about. And really.....16 slices from a 9 inch cake???? That's the only reason this cake has so few calories per slice. Not realistic.

Reviewed on Nov. 26, 2010 by smrobinsn

I substituted the sour cream with Greek yogurt. It tasted the same and increased the protein.

Reviewed on Apr. 15, 2010 by kimat401

It's delicious.

Reviewed on Apr. 04, 2010 by IndianaCat

A-one hit with co-workers. A little work, but well worth it.

Reviewed on Mar. 28, 2010 by honeyb0123

this cheesecake was delicious!! I couldn't find fat-free cream cheese so I used all low-fat. I also used low-fat peanut butter and dark chocolate peanut butter cups. HUGE hit

Reviewed on Mar. 17, 2010 by lindsaylou82

Bad texture, had asour taste

Reviewed on Mar. 13, 2010 by rfmcgill

I've made this 2X and it was such a big hit!! Use a good hot fudge sauce or make your own.....

Reviewed on Mar. 09, 2010 by Eileen P

Wow, everyone at work who tried it said it tasted awesome!

Reviewed on Feb. 15, 2010 by ruthhill74

Indeed, I like this one. I am a fan of chocolate peanut butter and cheesecake. The peanut butter doesn't spread well, so I just made do. I used splenda instead of sugar. I like the fact that it is light and not too sweet. Definitely a keeper.