Peanut Butter Cup Cheesecake From Kaitlin Young Recipe
Servings: 12
Ingredients
- 1 x 9 ounce pkg chocolate cooky wafers
- 4 Tbsp. Butter, melted
- 4 x 8 ounce pks soft creamcheese
- 1 c. Sugar
- 4 x Large eggs
- 3 Tbsp. Flour
- 1/3 c. Lowfat milk
- 1Â 1/2 tsp Vanilla
- 6 x 1.8 ounce pkgs peanut butter c. (2/pkg) minced
- 1 c. Heavy cream, whipped
Directions
- 1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add in melted butter and process till well mixed. Press crumb mix into bottom and two thirds up the sides of a 9" spring- form pan. Set aside.
- 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed till light, fluffy and smooth 2-3 minutes. Beat in Large eggs, one at a time, beating well after each addition.
- Beat in flour, lowfat milk and vanilla. Beat till well blended and smooth, about 4 min.
- 3. Sprinkle 4 pkgs. of minced peanut butter c. proportionately on bottom of chocolate crust. Carefully pour cheesecake mix over all; spread proportionately.
- 4. Bake 15 min. Reduce oven temperature to 250 F and bake 40-50 min longer, or possibly till edges are set and cake jiggles only slightly in center.
- 5. Let cheesecake cold at room temperature, then chill till well chilled, about 6 hrs or possibly overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining pkgs. minced peanut butter c. on top.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 410 | |
| Calories from Fat 214 | 52% |
| Total Fat 24.92g | 31% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 302mg | 13% |
| Potassium 240mg | 7% |
| Total Carbs 40.48g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 25.18g | 17% |
| Protein 9.74g | 16% |
