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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 1/2 | cups, crushed | Graham Cracker Crumbs | 1/2 | cup | butter, melted | 2 | tablespoons | sugar | 16 | ounces | light cream cheese, softened | 1 | cup | Natural Peanut Butter, no sweetener add | 1/4 | cup | splenda granulated | 3 | large | eggs | 1 1/2 | cups mini chips | semisweet chocolate chips | 2 | tablespoons | whole milk 1% | 1/2 | teaspoon | vanilla extract | 1/8 | cup | peanuts dry-roasted, without salt |
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Steps
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Sequence
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Step
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| | 1 | Preheat oven to 300 degrees F. Combine crackers, melted butter and 2 tbsp sugar. Press into bottom and up 1 inch on sides of 9-inch springform pan; set aside. | | 2 | In bowl, beat 1 8 ounce package of cream cheeses until smooth. Beat in PB and 1/4 cup Splenda until combined. Fold in one lightly beaten egg; set aside. | | 3 | In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining package of cream cheese | | 4 | Bake for 45 minutes or until top is set when slightly shaken. Outer 2 inches of top will be slightly puffed and dry-looking while center will look darker and wet. Cool in pan on rack for 15 minutes. Use sharp knife to loosen crust from sides; cool 30 minutes. Remove sides of pan; cool completely on rack. Cover and chill for 4 hours. Let stand at room temp for 15 min before serving, sprinkle with chopped peanuts if desired. |
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