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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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Makeover Peanut Butter Cup Cheesecake

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(21-25) of 25 reviews

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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.