No one will ever guess this decadently rich, firmer-textured cheesecake, originally from Sharon Anderson of Lyons, Illinois has been lightened up. We promise!
Yield: 16 servings.
Prep: 30 min.
Bake: 50 min. + Chilling time*
3/4 cup graham cracker crumbs
2 Tablespoons sugar
2 Tablespoons butter, melted
3/4 cup creamy peanut butter
2 (8-ounce) packages fat-free cream cheese
1 (8-ounce) package reduced-fat cream cheese
1 (8-ounce) cup reduced-fat sour cream
3/4 cup sugar
2 large eggs, lightly beaten
1 1/2 teaspoons vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
In a small bowl, combine the cracker crumbs, sugar and butter.
Press onto the bottom of a 9-inch 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 inch 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.
Nutrition Facts: 1 slice equals 316 calories, 16 g fat (6 g saturated fat), 47 mg cholesterol, 361 mg sodium, 32 g carbohydrate, 1 g fiber, 12 g protein.