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Makeover Peanut Butter Cup Cheesecake Recipe

   
 

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     Makeover Peanut Butter Cup Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   16
Preptime   60 min

Ingredients
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
3/4 cup peanut butter
2 packages fat free cream cheese
1 cup reduced fat sour cream
3/4 cup sugar
2 eggs, lightly beaten
1 1/2 teaspoons vanilla
 
3/4 cup hot fudge ice cream topping
6 peanut butter cups, cut into small wedges

Instructions
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. of edges. 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. Refrigerate overnight.
Serving Suggestions
1 slice= 320 calories


Originally Submitted
1/31/2015





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