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Add a photoServings: 12
Ingredients
- 1 x 9 ounce pkg chocolate cooky wafers
- 4 Tbsp. Butter, melted
- 4 x 8 ounce pks soft creamcheese
- 1 c. Sugar
- 4 x Large eggs
- 3 Tbsp. Flour
- 1/3 c. Lowfat milk
- 1Â 1/2 tsp Vanilla
- 6 x 1.8 ounce pkgs peanut butter c. (2/pkg) minced
- 1 c. Heavy cream, whipped
Directions
- 1. Preheat oven to 425F. In a food processor, grind cookies into fine crumbs. Add in melted butter and process till well mixed. Press crumb mix into bottom and two thirds up the sides of a 9" spring- form pan. Set aside.
- 2. In a large bowl, beat together cream cheese and sugar with an electric mixer on medium speed till light, fluffy and smooth 2-3 minutes. Beat in Large eggs, one at a time, beating well after each addition.
- Beat in flour, lowfat milk and vanilla. Beat till well blended and smooth, about 4 min.
- 3. Sprinkle 4 pkgs. of minced peanut butter c. proportionately on bottom of chocolate crust. Carefully pour cheesecake mix over all; spread proportionately.
- 4. Bake 15 min. Reduce oven temperature to 250 F and bake 40-50 min longer, or possibly till edges are set and cake jiggles only slightly in center.
- 5. Let cheesecake cold at room temperature, then chill till well chilled, about 6 hrs or possibly overnight. Run a knife around the pan edge to loosen cake, and remove. Shortly before serving garnish with whipped cream and sprinkle two remaining pkgs. minced peanut butter c. on top.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 103g | |
| Recipe makes 12 servings | |
| Calories 410 | |
| Calories from Fat 214 | 52% |
| Total Fat 24.92g | 31% |
| Saturated Fat 8.62g | 34% |
| Trans Fat 0.0g | |
| Cholesterol 94mg | 31% |
| Sodium 302mg | 13% |
| Potassium 240mg | 7% |
| Total Carbs 40.48g | 11% |
| Dietary Fiber 2.2g | 7% |
| Sugars 25.18g | 17% |
| Protein 9.74g | 16% |
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