Recipe Name Choco Peanut Butter Cheesecake Submitted by Louise
Recipe Description A more diabetic-friendly version of a decadent dessert
Quantity 1 Quantity Unit 9-inch springform pan
Prep Time (minutes) 15 Cook Time (minutes) 45 Ready In (minutes) 60
Recipe Nutrition ... build a NutritionPlan with our meal planner Recipe Nutrition ... build a NutritionPlan with our meal planner
Ingredients
Amount Measure Ingredient
1 1/2
cups, crushedGraham Cracker Crumbs
1/2
cupbutter, melted
2
tablespoonssugar
16
ounceslight cream cheese, softened
1
cupNatural Peanut Butter, no sweetener add
1/4
cupsplenda granulated
3
largeeggs
1 1/2
cups mini chipssemisweet chocolate chips
2
tablespoonswhole milk 1%
1/2
teaspoonvanilla extract
1/8
cuppeanuts dry-roasted, without salt
Steps
Sequence Step
1Preheat 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.
2In 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.
3In saucepan stir chocolate over low heat until melted and smooth. Remove from heat. Cube remaining package of cream cheese
4Bake 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.