Makeover Peanut Butter Cup Cheesecake
- Ready In:
- 1hr 20mins
- Ingredients:
- 12
- Yields:
-
1 cheesecake
- Serves:
- 16
ingredients
- 3⁄4 cup graham cracker crumbs
- 2 tablespoons sugar
- 2 tablespoons butter, melted
- 3⁄4 cup creamy peanut butter
-
FILLING
- 2 (8 ounce) packages philadelphia fat free cream cheese
- 1 (8 ounce) package philadelphia light cream cheese
- 1 cup reduced-fat sour cream
- 3⁄4 cup sugar
- 2 eggs, lightly beaten
- 1 1⁄2 teaspoons vanilla extract
- 3⁄4 cup chocolate fudge topping, divided
- 6 peanut butter cups, cut into small wedges
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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