Peanut Butter Cheesecake - ThinnerTimes

MiladyB · 07-26-2007, 10:23 PM

Another recipe using the PB2 http://www.bellplantation.com/mm5/me...oduct_Code=PB2

Peanut Butter Cheesecake

INGREDIENTS
½ cup SF Vanilla wafer crumbs
1 8 oz pkg Light cream cheese
1 8 oz pkg FF cream cheese
½ cup FF sour cream
½ cup Light ricotta cheese
¾ cup PB2
¼ cup FF milk
¼ cup Splenda brown sugar
½ cup Splenda grandular
2 tsp Vanilla extract

INSTRUCTIONS
Preheat the oven to 300 degrees. Add a pan of hot

water to the oven to add steam to the oven as the cheesecake bakes. Spray a

9" springform pan or a deep casserole dish, with cooking spray. Pour the

cookie crumbs into the pan and shake around to coat the sides and bottom of

pan. In a food processor add the cream cheeses, the sour cream, and the

ricotta cheese. Process until smooth. Add in the PB2 and the milk and

process until it's incorporated into the batter well, scraping down the

sides as needed. Mix in the splenda's and the vanilla until blended. Slowly

pour the egg beaters in through the tube as the processor is running and

process until well blended and smooth. Pour into pan. Bake at 300 for 50

minutes. Turn off the oven and leave the cake in the oven for an additional

30 minutes. It will be soft in the center, but will set up as it cools.

Allow cake to come to room temperature. Chill in the fridge for 8 hours or

overnight allowing to chill completely

NOTES
8 servings= 175 cals and 11g protein

10 servings=140 cals and 8.6g protein

12 servings= 116cals and 7g protein