Ingredients: |
Ingredients: Crust: 1 1/2 cups graham cracker crumbs 3 Tbsp light brown sugar 1/3 cup country crock + calcium, melted Filling: 24 oz fat free cream cheese 3/4 cup fat free sour cream 1 tsp vanilla 1 cup splenda 1/2 cup fat free egg substitute 10 individual caramels, unwrapped 1/2 cup fat free sweetened condensed milk 3/4 cup reduced fat peanut butter
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Directions: |
Directions:Preheat oven to 350 degrees. Coat the bottom and sides of a 9-inch springform pan with cooking spray.
To make the crust: Mix the graham cracker crumbs, brown sugar and country crock in a bowl until well combined. Firmly pat the crust into the bottom of the prepared pan.
To make the filling: Use an electric mixer to combine the cream cheeses, sour cream, vanilla and splenda in a large bowl. Add the egg substitute and mix well. Pour filling into the crust.
In a medium saucepan over low heat, combine the caramels, evaporated milk, peanut butter and 3/4 cups water, stirring constantly until completely melted. Drizzle the peanut butter mixture over the cheesecake and use a butter knife to marblize the topping.
Bake on the top rack of the oven for 50 to 60 minutes, or until an inserted toothpick comes out clean. Put a pan full of water on the bottom rack of the oven during baking to help create a moist cake. Allow the cheesecake to cool for 1 hour before removing from the pan, then refrigerate immediately until ready to serve. |