Sunday, March 14, 2010

doesn't get {much} better

than this DELICIOUS I thought I'd share it with you all!  ;)

Believe it or not, I found this recipe in the Feb/Mar 2010 edition of Healthy Cooking magazine.  Kinda ironic, I thought.  It apparently was given a makeover and so reduced the calories per serving a bit.  Honestly, I'd have never's that good!  I pretty much followed the recipe as it was printed, but will just share how I made it to make it easier {for me}:

Makeover Peanut Butter Cup Cheesecake

1 pkg (of the 3 in a box) graham cracker crumbs
4 Tbsp. sugar
4 Tbsp. butter, melted
3/4 c. creamy peanut butter

3 pkgs. (8 oz. each) reduced-fat cream cheese, softened
1 c. reduced-fat sour cream
3/4 c. sugar
2 eggs, lightly beaten
1-1/2 tsp. vanilla extract
1 (12 oz.?) jar hot fudge topping, divided {I used Smucker's}
6 Reese's peanut butter cups, cut into small wedges

1.  In a small bowl, combine the cracker crumbs, sugar, and butter.  Press desired amount (approximately 1 cup or so) onto the bottom of a 9-inch springform pan coated with cooking spray.  Eat the remainder.  ;)

2.  Place pan on a baking sheet.  Bake at 350 degrees Farenheit for 10 minutes.  Cool on a wire rack.  In a small pan, heat peanut butter until softened.  Spread over crust to within 1 inch of edges.

3.  In a large mixing bowl, beat the cream cheese, sour cream, and sugar until smooth.  Add eggs; beat on low speed just until combined.  Stir in vanilla.  Pour one cup of filling into a bowl; set aside.  Pour remaining filling over peanut butter layer.

4.  In a small pan, heat 1/4 cup hot fudge topping until thin; fold into reserved cream cheese mixture.  Carefully pour over filling; cut through with a knife to swirl.

5.  Return springform 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.

6.  In a small pan, heat remaining fudge topping until warmed; spread over cheesecake.  Garnish with peanut butter cups {in my opinion, they're not're only adding extra calories...but it definitely makes a much prettier presentation if you use them}.  Refrigerate overnight.  ENJOY! ;D

I haven't used a microwave in over four years now, so I had to wash a few more pans than they called for, and I also used all organic ingredients {except for the hot fudge topping and p.b. cups}, no doubt making it MUCH healthier for you than their version. lol  So if you do the same, go ahead -- feel free to indulge in a piece...or two...or three.  I dare you to stop at just one!  I sure couldn't.  ;)

With that said, my strong recommendation is that you only make this when you're going to be sharing it.  Having any of it leftover is really NOT such a good idea...unless of course you're wanting to gain a few extra pounds that week.  {And I'll bet you all know exactly what I'm talking about.  lol}

One other tip for ya:  Look for an 8-pack of the peanut butter cups in the candy aisle.  I found several different sizes/arrangements of packages of Reese's p.b. cups throughout that aisle, as well as an individual pack at the check-out counter...ALL were priced significantly higher than the 8-pack ($1). 

And while you're drooling, I thought I'd go ahead and share a recipe card I made quite awhile ago {since I didn't think to get a picture of the cheesecake before we devoured it} --this is a really fun dessert to make for/with kids:

I hope you're all enjoying your weekend, and I'm hoping to actually do more than just stare at my supplies this afternoon.  Maybe my mojo will take pity on me and join me for a card or two. ?? Here's hopin'.... 

Thanks so much for coming by to visit, and I hope you'll stop by again soon...and I really hope I have something NEW to share with you {but if not, I've still got quite a few cards in the archives -lol}! ;)   Until then, many blessings to you!


Sarah said...

Thanks for sharing this! I can't wait to try it.

Monica said...

why does that cute little recipe card look so familiar to me?! =] oh yes, because i'm the lucky owner of it! love n miss ya mama!! xoxo

Sharli said...

What a cute recipe card!!!! I just love the "dirt cake" worm!! You are so very clever.