Sunday, March 14, 2010

peanut butter cup cheesecake

This is a made-over recipe of peanut putter cup cheesecake that I tried. I actually even cut the sugar a little more. It tasted fine, but I wasn't impressed with the texture. I think I'd trade out reduced fat sour cream for fat free, and use another reduced fat cream cheese, or just up the fat content.

  • 3/4 cup graham cracker crumbs
  • 2 Tablespoons sugar (I used splenda, but would probably use sugar next time.)
  • 2 Tablespoons butter, melted
  • 3/4 cups creamy peanut butter
  • 2 packages (8 oz each) fat free cream cheese
  • 1 package (8 oz) reduced-fat cream cheese
  • 1 cup (8 oz) reduced fat sour cream
  • 3/4 cup sugar (I used 1/2 cup sugar 1/4 cup splenda)
  • 2 eggs, lightly beaten
  • 1 1/2 teaspoon vanilla
  • 3/4 cups hot fudge ice cream topping, divided
  • 6 peanut butter cups, cut into small wedges
  1. 1. In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-inch sping form pan coated with cooking spray. Bake at 350 for 10 minutes. Cool on wire rack.
  2. In a microwave safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inch of edges.
  3. In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat 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 knif to swirl.
  5. Cook 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 4 hours or overnight.

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