Makeover Peanut Butter Cup CheesecakeNo one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of…
Makeover Peanut Butter Cup Cheesecake
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
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.
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.
Nutrition Facts 1 slice:
- 316 calories, 16g fat (6g saturated fat), 47mg cholesterol, 361mg sodium, 32g carbohydrate (23g sugars, 1g fiber), 12g protein.