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Makeover Peanut Butter Cup Cheesecake

 Makeover Peanut Butter Cup Cheesecake
No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois has been lightened up. We promise!
16 ServingsPrep: 30 min. Bake: 50 min. + chilling

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.

2 of 2

Makeover Peanut Butter Cup Cheesecake (continued)

Directions (continued)

  • 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.