Makeover Peanut Butter Cup Cheesecake Recipe

Makeover Peanut Butter Cup Cheesecake RecipePhoto by: Taste of Home Makeover Peanut Butter Cup Cheesecake Recipe Rating 5

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 (21)

Makeover Peanut Butter Cup Cheesecake Recipe

Makeover Peanut Butter Cup Cheesecake

Tell us what you think of this recipe.
Did you modify it? Would you make it again? Rate it today! >


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.

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