Dessert

Peanut Butter-Caramel Cheesecake is for Dessert.

Peanut Butter-Caramel Cheesecake takes several minutes to prepare.

Peanut Butter-Caramel Cheesecake takes several minutes to cook.

Peanut Butter-Caramel Cheesecake makes 10 servings.

The ingredients for Peanut Butter-Caramel Cheesecake are:

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

Here is how you make Peanut Butter-Caramel Cheesecake:

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 marbelize 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 cook for 1 hour before removing from the pan, then refrigerate immediately until ready to serve.Yield: Number of Servings: 10Recipe submitted by SparkPeople user SLJGEMINI75.

The nutritional information for Peanut Butter-Caramel Cheesecake is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 380.5

• Total Fat: 12.1 g
• Cholesterol: 15.8 mg
• Sodium: 761.5 mg
• Total Carbs: 43.9 g
• Dietary Fiber: 1.6 g
• Protein: 19.0 g