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Peanut Butter Cheesecake
Peanut Butter Cheesecake

Peanut Butter Cheesecake

24 Hr(s)
What You Need
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1 serving
Original recipe yields 1 serving
Crust:
1 and 1/4 cups graham cracker crumbs
1/4 cup melted butter or margarine
1 pkg (8 ounce) Philadelphia Cream Cheese - Low Fat, softened
2 cups Splenda granular (sugar substitute)
2 cups no sugar added peanut butter
2 cups whipping cream
Topping:
1 cup mini chocolate chips (sugar free)
2 tsp Splenda
3 Tbsp water
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Let's Make It
1
Prepare crust as follows: Mix crust ingredients and put into 9" springform pan, press into bottom. Bake at 350°F for approx. 7-10 minutes. Watch carefully!!! Cool.
2
Soften cream cheese, mix with Splenda till smooth. Add peanut butter and mix till smooth. Add whipping cream slowly till blended, then mix on high with electric mixer till smooth and creamy. Pour into prepared pan and chill in refrigerate overnight.
3
Prepare topping by melting chocolate chips, Splenda, and water together over medium heat till blended, stirring with wire whip.
4
Remove cheesecake from pan and place on a plate. Pour melted topping over tip of cheesecake and spread around allowing topping to flow over sides of cheesecake. Slice into 12 slices and serve.
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