Makeover Peanut Butter Cup Cheesecake Recipe
Makeover Peanut Butter Cup Cheesecake Recipe photo by Taste of Home
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Makeover Peanut Butter Cup Cheesecake Recipe

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4.5 29 33
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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! —Taste of Home Test Kitchen
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
MAKES: 16 servings


  • 3/4 cup graham cracker crumbs
  • 2 tablespoons sugar
  • 2 tablespoons butter, melted
  • 3/4 cup creamy peanut butter
  • 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 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

Nutritional Facts

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


  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. Yield: 16 servings.
Originally published as Makeover Peanut Butter Cup Cheesecake in Healthy Cooking February/March 2010, p27

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kayrea User ID: 2649630 188384
Reviewed Jan. 16, 2014

"This sounds really good, one thing I would change is to make the crust out of almond meal. I have stopped using graham crackers. The almond meal is so much better. It doesn't have all the sugar so your not putting sugar on top of sugar. Hope this gives you some more ideas."

boobeau5105 User ID: 3532001 146136
Reviewed Jan. 14, 2014

"I have made this several times in the full fat recipes - in fact I get about 6 requests a year to make it...I will try the lower fat version!! Thanks!"

linlin5050 User ID: 5587959 190486
Reviewed Aug. 26, 2013

"A big yes, it was great, everyone enjoyed it. Not to rich and a classic pairing of peanut butter and chocolate."

linlin5050 User ID: 5587959 103568
Reviewed Aug. 26, 2013

"Everyone loved it. Easy to make, a nice presentation. We did not find it to rich, it had a creamy texture with the peanut butter and chocolate a great pairing."

Lexie2002 User ID: 7216567 211512
Reviewed Apr. 7, 2013

"the presantation i think is the best part this looks and tastes soo yummy"

BakerAtHome User ID: 6636098 189517
Reviewed Mar. 24, 2013

"I did not make this cheescake fat free. Very good everyone likes it."

paperx3wings User ID: 6628982 170606
Reviewed Nov. 5, 2012

"This was FABULOUS. My boyfriend couldn't believe it wasn't store bought. Making it for Thanksgiving!"

salsberg User ID: 3178961 117459
Reviewed Apr. 10, 2012

"I followed the recipe exactly and no one liked it. Don't know why because nobody could say exactly what was wrong. Sorry"

annabanana2483 User ID: 3075257 117458
Reviewed Jan. 9, 2012

"Made this for family and was a big hit! We love cheesecake and everyone loved it!"

saxybone User ID: 6354947 175394
Reviewed Jan. 2, 2012

"This was pretty good, but very rich! It's a solid 4.5!"

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