- 16
Ingredients
- FILLING:
- 3/4 cup graham cracker crumbs
- 2 tbs sugar
- 2 tbs butter, melted
- 3/4 cup creamy peanut butter
- 3 pkg. (8 oz. each) fat-free cream cheese
- 1 cup (8 oz.) reduced-fat sour cream
- 3/4 cup sugar
- 2 eggs, lightly beaten
- 1 1/2 tsp vanilla extract
- 3/4 cup hot fudge ice cream topping, divided
- 6 peanut butter cups, cut into small wedges
Preparation
Step 1
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 microwavesafe 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. Microwaye remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.