Peanut Butter Cup Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 16
• 1/4 teaspoon vanilla
• 1 cup light cream
• 1/2 cup light karo syrup
• 1/2 cup granulated sugar
• 4 tablespoons butter
• 1 cup creamy peanut butter
• 2 tablespoons granulated sugar
• 4 tablespoons butter
• 1 1/4 cups reduced-fat graham cracker crumbs
• 2 tablespoons cornstarch
• 1/4 cup granulated brown sugar, packed
• 1 cup granulated sugar
• 4 large eggs
• 1 cup semi-sweet chocolate chips, divided in half
• 1/2 cup low-fat evaporated milk
• 3 (8 ounce) packages philadelphia cream cheese, at room temp

Recipe

• 1 peanut butter sauce:.
• 2 combine all ingredients except for the peanut butter in a saucepan on medium heat, stirring constantly, until all of the ingredients have dissolved/melted.
• 3 transfer to a mixing bowl and let the mixture cool completely.
• 4 add the peanut butter and stir until a creamy smooth texture has been achieved.
• 5 cheesecake crust:.
• 6 melt the butter.
• 7 combine all 3 ingredients until thoroughly combined.
• 8 press onto the bottom of a prepared (i use a non-stick baking spray) 9 inch spring-form pan.
• 9 spread 1/2 cup of the chocolate chips on top of the crust.
• 10 cheesecake filling:.
• 11 preheat the oven to 350°f.
• 12 put 1/2 cup of chocolate chips into a microwave safe bowl and heat for 30 seconds. stir and continue heating in 15 second intervals until all of the chips have melted. put aside to cool.
• 13 beat the room temperature cream cheese, brown sugar and sugar until smooth (i use a stand mixer).
• 14 add the eggs, evaporated milk and cornstarch, then beat until thoroughly combined.
• 15 remove 1 cup of the mixture and add it to the melted chocolate, stirring until thoroughly combined.
• 16 pour the remaining filling slowly into the spring-form pan trying not to disturb the location of the chocolate chips too much.
• 17 spoon the chocolate mixture onto the top of the cheesecake and swirl.
• 18 bake for 60 minutes or until the edge is set but the center still moves. cool completely on a wire rack, then refrigerate in spring-form pan overnight.