Makeover Peanut Butter Cup Cheesecake

Total Time

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

Makes

16 servings

Updated: Oct. 24, 2022
No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois, has been lightened up. We promise! —Taste of Home Test Kitchen
Makeover Peanut Butter Cup Cheesecake Recipe photo by Taste of Home

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 reduced-fat sour cream
  • 3/4 cup sugar
  • 2 large 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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.

Nutrition Facts

1 slice: 316 calories, 16g fat (6g saturated fat), 47mg cholesterol, 361mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 12g protein.