Peanut Butter Cup Pie
Cook Time
60
mins
Calories
316
Serving Size
16
Carbs
32
Fat
16
Protein
12
Photo by:
taste of home
description
If you have any leftover peanut butter cups!
ingredients
3/4 cup graham cracker crumbs
2 tablespoons sugar
2 tablespoons butter, melted
3/4 cup creamy peanut butter
FILLING:
2 packages (8 ounces each) fat-free cream cheese
1 package (8 ounces) reduced-fat cream cheese
1 cup (8 ounces) reduced-fat sour cream
3/4 cup sugar
2 eggs, lightly beaten
1-1/2 teaspoons vanilla extract
3/4 cup hot fudge ice cream topping, divided
6 peanut butter cups, cut into small wedges
directions
In a small bowl, combine the cracker crumbs, sugar and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray.
Place pan on a baking sheet. Bake at 350° for 10 minutes. Cool on a wire rack. In a microwave-safe bowl, heat peanut butter on high for 30 seconds or until softened. Spread over crust to within 1 in. of edges.
In a large bowl, beat the cream cheese, sour cream and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in vanilla. Pour 1 cup into a bowl; set aside. Pour remaining filling over peanut butter layer.
In a microwave-safe bowl, heat 1/4 cup fudge topping on high for 30 seconds or until thin; fold into reserved cream cheese mixture. Carefully pour over filling; cut through with a knife to swirl.
Return pan to baking sheet. Bake for 50-60 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
Microwave remaining fudge topping on high for 30 seconds or until warmed; spread over cheesecake. Garnish with peanut butter cups. Refrigerate overnight.