Peanut Butter Cup Cheesecake

No one will ever guess this decadently rich, firmer-textured cheesecake has been lightened up.


16 servings

Crust Ingredients

3/4 cup graham cracker crumbs
2 tablespoons granulated (white) sugar
2 tablespoons butter, melted
3/4 cup creamy peanut butter

Filling Ingredients

2 packages (8 ounces each) Kraft Philadelphia® fat free cream cheese
1 package (8 ounces) Kraft Philadelphia® light cream cheese
1 cup (8 ounces) reduced-fat sour cream
3/4 cup granulated (white) sugar
2 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


Preheat oven to 350°F (177°C). Grease a 9-inch springform pan with Pan Release or cooking spray.

In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of the prepared pan coated with cooking spray. Place pan on a baking sheet.

Bake in the preheated oven for 10 minutes. Cool on a wire cooling 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 to 60 minutes or until center is almost set. Cool on a wire cooling 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.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 1 hour
Chill Time: 8 hours

Nutritional Information

Amount per serving: Calories 316, Fat 16 g (Saturated Fat 6 g), Cholesterol 47 mg, Sodium 361 mg, Carbohydrate 32 g, Fiber 1 g, Protein 12 g.

Recipe Courtesy Of

Sharon Anderson of Lyons, Illinois

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