Southern Peanut Butter Cheesecake

iRun4wine · October 2009

Got this from www.peanutbutterlovers.com :laugh:

Haven't tried it yet, but it sounds awesome... and the nutrition info. isn't bad at all! I would probably make some substitutions, as always... but I can't wait to try it!

Southern Peanut Butter Cheesecake
Low fat, low saturated fat and low cholesterol

1/2 cup low fat graham cracker crumbs
8 ounces light cream cheese, cut into cubes
8 ounces fat free cream cheese, cut into cubes
1/2 cup fat free sour cream
1/2 cup fat free ricotta (or low fat cottage cheese)
1/3 cup peanut butter
1/2 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
6 egg whites (or 3/4 cup egg substitute)

Coat a 9-inch spring form pan with cooking spray. Sprinkle graham cracker crumbs evenly over the bottom of pan. Set aside. Process the cream cheese, sour cream and ricotta in a food processor until smooth. Add the peanut butter and mix. Slowly add the sugar and vanilla extract. Slowly pour the eggs through the food chute with the processor running. Blend until combined. Spoon the mixture over the graham cracker crumbs. Bake in a 300F oven for 50 minutes. Center will be soft, but will firm when chilled. Turn the oven off and leave the cheesecake in the oven for 30 more minutes. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Serve with assorted fresh berries.

Makes 10 servings.

Per serving: 140 calories, 13g protein, 4.5g total fat (2g saturated fat), 14g carbohydrates, 0g dietary fiber, 10mg cholesterol, 240mg sodium. Daily Value: 14% folate, 15% vitamin A, 20% calcium, 4% iron.

*If anyone tries it, let me know how it is! :flowerforyou:

LittleSpy · October 2009

Oh I'm sure I'll be trying this for some special occasion. May use pumpkin instead of peanut butter for Thanksgiving which would cut the calories down even more. We'll see. Thanks!

Shannon023 · October 2009

Holy cow!!!

You've just become my new best friend! :bigsmile: Thanks for posting! :flowerforyou:

paulkj · October 2009

I am a die hard peanut butter lover and I will definitely be trying this.....SOON!!!

tiffanygil · October 2009

Thanks you maybe my kids will even eat this

lisawest · October 2009

Mmmmmm!

I will definately have to give this a try!

vipersgirl28 · October 2009

sounds good and I might have to try it with the pumpkin like a pp was thinking about. that sounds good to.

sara1786 · October 2009

Got this from www.peanutbutterlovers.com :laugh:

Haven't tried it yet, but it sounds awesome... and the nutrition info. isn't bad at all! I would probably make some substitutions, as always... but I can't wait to try it!

Southern Peanut Butter Cheesecake
Low fat, low saturated fat and low cholesterol

1/2 cup low fat graham cracker crumbs
8 ounces light cream cheese, cut into cubes
8 ounces fat free cream cheese, cut into cubes
1/2 cup fat free sour cream
1/2 cup fat free ricotta (or low fat cottage cheese)
1/3 cup peanut butter
1/2 cup firmly packed dark brown sugar
2 teaspoons vanilla extract
6 egg whites (or 3/4 cup egg substitute)

Coat a 9-inch spring form pan with cooking spray. Sprinkle graham cracker crumbs evenly over the bottom of pan. Set aside. Process the cream cheese, sour cream and ricotta in a food processor until smooth. Add the peanut butter and mix. Slowly add the sugar and vanilla extract. Slowly pour the eggs through the food chute with the processor running. Blend until combined. Spoon the mixture over the graham cracker crumbs. Bake in a 300F oven for 50 minutes. Center will be soft, but will firm when chilled. Turn the oven off and leave the cheesecake in the oven for 30 more minutes. Remove from oven; let cool to room temperature on a wire rack. Cover and chill 8 hours. Serve with assorted fresh berries.

Makes 10 servings.

Per serving: 140 calories, 13g protein, 4.5g total fat (2g saturated fat), 14g carbohydrates, 0g dietary fiber, 10mg cholesterol, 240mg sodium. Daily Value: 14% folate, 15% vitamin A, 20% calcium, 4% iron.

*If anyone tries it, let me know how it is! :flowerforyou:

OMG that sounds amazing!!!!!!!!!!!!!!!!!!!!!!! i am obsessed to peanut butter... definitely a weak point for me. the fact that its also cheesecake makes it that much more incredible. wow... i've got to try this.