Tuesday, May 24, 2011

Caramel Peanut Butter Swirl Cheesecake (with PB2)

Crust:

  • 1.5 cups Cinnamon Toast Crunch cereal
  • 1.5 tbsp margarine, melted

Filling:

  • 3 8oz pkgs Fat Free Cream Cheese
  • 1/4 cup splenda
  • 1.5 tsp vanilla extrace
  • 2 egg beaters (1/2 cup)
Swirl topping:
  • 1/4 cup Smuckers sugar-free caramel ice cream topping
  • 5 TBSP Prepared PB2 (You can use Peanut Butter, but it will increase the calories a LOT)

Optional toppings:

  • Cool Whip FREE
  • Additional Caramel topping

  1. Preheat oven to 350
  2. Place cereal in food processor and process until a crumb mixture is form. Drizzle in butter and process until blended.
  3. Pat crust into the bottom of a spring form pan sprayed with cooking spray and cook for 7 minutes until beginning to crisp.
  4. Reduce oven temperature to 325.
  5. Thaw cream cheese in the microwave, if it's not already soft and room temperature. Place filling ingredients in a bowl and mix with an electric mixer until smooth. Pour over crust.
  6. Mix swirl ingredients together and pour over filling, swirling with a knife into patterns.
  7. Bake at 325 for 45-50 minutes until firm. Allow to cool and then trace a knife around the outside of the cheesecake before attempting to remove the spring form siding. Cool in the refrigerator.
  8. Top with additional toppings if desired.

Makes 6 servings.


Nutrition (w/o toppings)
Calories 220
Fat 3g
Sat Fat .5g
Cholesterol 18g
Sodium 930mg
Potassium 15mg
Carbs 26g
Fiber 1g
Sugars 7g
Protein 18.5g

I swear I took a picture of this, but I can't find it!! Arg.




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