Email to Buny      

Peanut Butter: Peanut Buttery Chocolate Chunk Cheesecake

Source of Recipe

Krystine's Healthy Gourmet Bakery Cookbook


List of Ingredients

1 graham cracker crust
16 ounces light cream cheese, softened
16 ounces fat free cream cheese, softened
3/4 cup fructose or table sugar
3/4 cup liquid egg substitute
1 cup nonfat plain yogurt
1 1/2 cups chocolate chips
1/2 cup reduced fat creamy peanut butter
1/4 cup lowfat evaporated milk
1 package mini peanut butter cups, finely chopped


Recipe

Place crust into bottom of 9" springform pan, and keep in freezer while making filling.. Preheat oven to 300ºF. In a large bowl, combine the light cream cheese, 1 package of nonfat cream cheese, and sugar and beat with an electric mixer until well blended. Add egg substitute and yogurt and beat until smooth and creamy. Pour filling into prepared crust and set aside.

In a medium bowl, combine remaining nonfat cream cheese, 3/4 cup of the chocolate chips, and peanut butter; beat with electric mixer until well blended. Drop rounded teaspoonfuls of peanut butter mixture onto cheese filling - do NOT swirl. Bake 2 hours or until filling jiggles slightly when tapped. In a small saucepan, melt remaining 3/4 cup chocolate with evaporated milk over low heat, stirring constantly, until smooth. Pour over cheesecake. Cool in refrigerator at least 4 hours before removing pan rim. Sprinkle chopped peanut butter cups over top if desired to decorate.