Saturday, July 24, 2010

Chocolate PB2 (Peanut Butter) Cheesecake

A modified version of my Hershey's Dark Chocolate Cheesecake.

Crust
  • 4 Sheets reduced fat graham crackers
  • 3 TBSp imitation butter, I use Promise Heart Smart.
  • 1/4 cup splenda
Filling

  • 3 8 oz tubs Fat Free Cream Cheese
  • 4 (1.45 oz) Hershey's Dark Chocolate Candy Bars
  • 1/2 cup pb2, prepared with water
  • 1 14 oz can Fat Free Sweetened Condensed Milk
  • 4 Egg beaters
  • 2 tsp vanilla extract
Optional
  • Cool Whip FREE topping
  1. Preheat oven to 300.
  2. Place the graham crackers and splenda in a food processor or blender and process until a crumb mixture forms. Add Imitation Butter & process until blended (doughy). Press mixture into the bottom of a 9 in spring form pan. Bake in the oven for 7-10 minutes or until cookie/pie crust like texture.
  3. Melt candy bars in the microwave, stirring occasionally.
  4. In large mixer bowl, stir cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate and remaining ingredients; mix well.
  5. Pour into prepared pan. Bake 1 hour and 20 minutes or until center is set. (I left it in the oven for another hour after the oven was off because I left the house, and it turned out fine!) Use a knife to loosen the cake from the sides of the pan. Chill in the refrigerator before removing spring form pan sides and serving.
Makes 12 (good sized) servings.

Nutrition
Calories 250
Fat58g
Sat Fat 3g
Cholesterol 14mg
Sodium 537mg
Carbs 38g
Fiber 2g
Sugars 30g
Protein 14g

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