Makeover Peanut Butter Cup Cheesecake
TOTAL TIME: Prep: 30 min. Bake: 50 min. + chilling
YIELD: 16 servings.
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
Ingredients
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3/4 cup graham cracker crumbs
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2 tablespoons sugar
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2 tablespoons butter, melted
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3/4 cup creamy peanut butter
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FILLING:
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2 packages (8 ounces each) fat-free cream cheese
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1 package (8 ounces) reduced-fat cream cheese
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1 cup reduced-fat sour cream
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3/4 cup sugar
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2 large eggs, lightly beaten
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1-1/2 teaspoons vanilla extract
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3/4 cup hot fudge ice cream topping, divided
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6 peanut butter cups, cut into small wedges
Directions
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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.
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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.
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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.
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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.
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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.
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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.
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