Makeover Peanut Butter Cup Cheesecake |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 16 |
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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! 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:
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.
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