• 16servings
  • 80minutes
  • 320calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D, E
MineralsFluorine, Chromium, Calcium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3/4 cup graham cracker crumbs

  2. 2 tablespoons sugar

  3. 2 tablespoons butter , melted

  4. 3/4 cup creamy peanut butter

  5. 2 (8 ounce) packages philadelphia fat free cream cheese

  6. 1 (8 ounce) package philadelphia light cream cheese

  7. 1 cup reduced-fat sour cream

  8. 3/4 cup sugar

  9. 2 eggs , lightly beaten

  10. 1 1/2 teaspoons vanilla extract

  11. 3/4 cup chocolate fudge topping, divided

  12. 6 peanut butter cups, cut into small wedges

Instructions Jump to Ingredients ↑

  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 microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 inches 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. 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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