I wanted to make a peanut butter cheesecake, so I searched and found this one. I used RF cream cheese and egg beaters instead of the full fat stuff. I used the Planters peanut butter. I find it has the best taste of all that are out there…and being the PB snob that I am, *I* should know. *snort*
Eating it tonight, I’m thinking it needs more sugar. The tartness of the cream cheese comes through too much. Unless you like that. I might make it again with crunchy PB. I think the chopped peanuts would be a nice texture to the creaminess of the cheesecake.
I started making it with chocolate graham cracker crumbs, but burned that crust, so I just used RF regular graham cracker crumbs. Make sure that it goes up the sides quite a bit. If the filling cooks against the pan, it might burn. I thought I cooked it long enough, but the center seems kind of raw, but doesn’t have a raw taste. I honestly could just eat the filling sans eggs of course. Not quite sure what the milk does, but I added it anyway.
Skipped the chocolate drizzle. Being as it wasn’t getting served for a fancy dinner with more people, I just don’t think it would reheat practically. So, I just drizzled it with FF chocolate ice cream topping. Works just the same in my book.
I’m looking at the picture, and it’s MUCH taller than what the picture looks like. Maybe I whipped it too much? *shrugs* I’m new to this cheesecake baking thing, but I’m seriously having fun trying to master it.
It’s yummy and has a really good peanut butter flavor….just needs to be a little sweeter I think.