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Ingredientes
- 2 c. Graham cracker crumbs
- 6 Tbsp. Butter Sugar
- 1 x 8oz package Semi sweet choc squares
- 4 x 8oz pkgs. Cream Cheese
- 1/4 c. Lowfat milk
- 5 lrg Large eggs
- 2/3 c. Creamy Peanut Butter
Direcciones
- EARLY IN DAY Or possibly DAY AHEAD:1. In a 10X3 spring form pan, mix graham cracker crumbs, butter, and 1/4 c. sugar. Press mix onto bottom and up sides of pan. Refridgerate
- 2. In small saucepan over low heat. Heat choc till melted and smooth, stirring often. Remove saucepan from heat and cold slightly.
- 3. In a large bowl, with mixer at med speed; Beat cream cheese till smooth. Slowly beat in 1 1/4 c. sugar. With mixer at low speed, beat 3 min. Occasionally scraping bowl with rubber spatula.
- 4. Remove 1 c. batter to small bowl. Stir in peanut butter till well blended. Stir melted choc into large bowl. Pour batter into pan.
- 5. Preheat oven to 475 . Put spoonfuls of Peanut Butter batter on top. With knife cut/twist through cake.
- 6. Bake 10 min. Reduce to 300 for 50 min. Turn oven off. Leave cake in oven for 30 min with oven door adjar.
- 7. Remove cake from oven. Cold in pan on wire rack. Refridgerate 4 hrs or possibly overnite.
- Makes 16 servings
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 157g | |
| Recipe makes 12 servings | |
| Calories 554 | |
| Calories from Fat 346 | 62% |
| Total Fat 39.59g | 49% |
| Saturated Fat 17.41g | 70% |
| Trans Fat 0.0g | |
| Cholesterol 172mg | 57% |
| Sodium 613mg | 26% |
| Potassium 297mg | 8% |
| Total Carbs 38.72g | 10% |
| Dietary Fiber 2.2g | 7% |
| Sugars 13.56g | 9% |
| Protein 13.28g | 21% |
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