Makeover Peanut Butter Cup Cheesecake
Recipe provided courtesy of Taste of Home magazine. Find more great recipes at www.tasteofhome.com
No one will ever guess this decadently rich, firmer textured cheesecake has been lightened up. We promise!
Sharon Anderson Lyons, Illinois
Makeover Peanut Butter Cup Cheesecake Recipe
Makeover Peanut Butter Cup Cheesecake
¾ cup graham cracker crumbs
2 Tbsp. sugar
2 Tbsp. butter, melted
¾ cup creamy peanut butter
Filling: 2 package (8 oz. each) fat-free cream cheese
1 package 8 oz.) reduced-fat cream cheese
1 cup (8 oz.) reduced-fat sour cream
¾ cup sugar
2 eggs, lightly beaten
1 ½ tsp. vanilla
¾ 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 inch springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 350 F. 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 inch.
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 ¼ 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. 16 servings
(Recipe for Makeover Peanut Butter Cup Cheesecake was on www.tasteofhome.com)
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