"Good bread is the most fundamentally satisfying of all foods; good bread with fresh butter, the greatest of feasts!"--James Beard

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 help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lexi Kovalovich-Kim's Daughter-USAF Wife-Alamogordo, NM
Added: Monday, August 16, 2010

Category:
Category:

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

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.

 

 

 

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