"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Peanut Butter-Caramel Cheesecake-Recipe/Day #25 Recipe

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This recipe for Peanut Butter-Caramel Cheesecake-Recipe/Day #25, by , is from Military Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Lexi Kovalovich-Kim's Daughter-USAF Wife-Alamogordo, NM


1 1/2 cups graham cracker crumbs
3 Tbsp light brown sugar
1/3 cup country crock + calcium, melted
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

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.




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