June 28, 2011

Lower Sugar Peanut Butter Cheesecake

Lower Sugar Peanut Butter Cheesecake

In our family I on occasion need to make a desert that is low in sugar but still satisfies that sweet tooth... Here is one of my stand bys  it is great because the cheesecake part has no added sugar, but you can make a regular crust and topping that can be made with full sugar and removed by those that do not/can't have the sugar, the crust and topping can be made with lower sugar options or you could just omit them all together, it is up to you.(this time around I used the full sugar topping and crust but will give you the lower sugar options in the recipe.

Peanut Butter Cheesecake 

(adapted from a few different Philly and Splenda cheese cake recipes)

Cheesecake Base

2 pkg. (8 oz. each) Cream Cheese, softened (I like the tubs they are easier to mix)
1/2 cup   Natural  unsweetened peanut butter *
1/3 cup   Slenda Sweetner
1/2 tsp    Vanilla
2             Eggs

If you wanted you could make this as a pumpkin cheesecake and substitute canned or pureed pumking (not pie filling) and 1 Table spoone of pumpkin pie spice. and omit the topping.


The easiest option is to use a pre made pie Crust (this is what I did on this ocasion.)
a second option is to omit the crust and just line a 7 inch spring form pan with parchment paper
the third option is to make the following Crust.

1 cups Graham cracker crumbs (or even better chocolate cookie crumbs)
¼ cup Splenda
¼ cup Butter, melted
mix and press into a 7 inch spring form pan lined with parchment paper.


150 g of your favourite Chocolate bar, (Toblerone, Milk chocolate , or even Peanut butter cups)
1/2 Cup thawed Cool Whip Whipped Topping 

Melt chocolate and mix at pour over cooked cheesecake.

Another options is to use 1/2 and 1/2 carob and chocolate chips or 100% dark Chocolate Chips which are lower in sugar. instead of the chocolate bars


Preheat oven to 350°F. 

Beat cream cheese, peanu tbutter, splenda, and vanilla  large bowl with electric mixer on medium speed until well blended. Add eggs and beat until just blended.
Pour into crust and bake for 40 min or until center is still wiggly and edges are firm to touch. 
add topping and  refrigerate for a min or 3 hours.

* TIP*
 If you use a store bought crust you can reverse the lid to make a dome and protect your cake in the fridge or to take with you.

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