Makeover Peanut Butter Cup Cheesecake

"This recipe comes from the March 2010 issue of Taste of Home's Healthy Cooking magazine"
 
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Ready In:
1hr 20mins
Ingredients:
12
Yields:
1 cheesecake
Serves:
16
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ingredients

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directions

  • 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 inches 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.

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