Peanut Butter-Caramel Cheesecake
- Number of Servings: 10
Ingredients
Crust:1 1/2 cups graham cracker crumbs3 Tbsp light brown sugar1/3 cup country crock + calcium, meltedFilling:24 oz fat free cream cheese3/4 cup fat free sour cream1 tsp vanilla1 cup splenda1/2 cup fat free egg substitute10 individual caramels, unwrapped1/2 cup fat free sweetened condensed milk3/4 cup reduced fat peanut butter
Preheat oven to 350 degrees. Coat the bottom and sides of a 9-inch springform pan with cooking spray.
To make the crust: Mix the graham cracker crumbs, brown sugar and country crock in a bowl until well combined. Firmly pat the crust into the bottom of the prepared pan.
To make the filling: Use an electric mixer to combine the cream cheeses, sour cream, vanilla and splenda in a large bowl. Add the egg substitute and mix well. Pour filling into the crust.
In a medium saucepan over low heat, combine the caramels, evaporated milk, peanut butter and 3/4 cups water, stirring constantly until completely melted. Drizzle the peanut butter mixture over the cheesecake and use a butter knife to marbelize the topping.
Bake on the top rack of the oven for 50 to 60 minutes, or until an inserted toothpick comes out clean. Put a pan full of water on the bottom rack of the oven during baking to help create a moist cake. Allow the cheesecake to cook for 1 hour before removing from the pan, then refrigerate immediately until ready to serve.
Yield:
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
To make the crust: Mix the graham cracker crumbs, brown sugar and country crock in a bowl until well combined. Firmly pat the crust into the bottom of the prepared pan.
To make the filling: Use an electric mixer to combine the cream cheeses, sour cream, vanilla and splenda in a large bowl. Add the egg substitute and mix well. Pour filling into the crust.
In a medium saucepan over low heat, combine the caramels, evaporated milk, peanut butter and 3/4 cups water, stirring constantly until completely melted. Drizzle the peanut butter mixture over the cheesecake and use a butter knife to marbelize the topping.
Bake on the top rack of the oven for 50 to 60 minutes, or until an inserted toothpick comes out clean. Put a pan full of water on the bottom rack of the oven during baking to help create a moist cake. Allow the cheesecake to cook for 1 hour before removing from the pan, then refrigerate immediately until ready to serve.
Yield:
Number of Servings: 10
Recipe submitted by SparkPeople user SLJGEMINI75.
Nutritional Info Amount Per Serving
- Calories: 380.5
- Total Fat: 12.1 g
- Cholesterol: 15.8 mg
- Sodium: 761.5 mg
- Total Carbs: 43.9 g
- Dietary Fiber: 1.6 g
- Protein: 19.0 g
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