Name: Low-Sugar Peanut Butter Chocolate Cheesecake
Prep time: 15 min
Cook time: 15 min
Yield: 8
Ingredients: Prepared chocolate graham cracker pie crust - 1; Granular no-calorie sucralose sweetener (such as Splenda®) - ½ cup; Reduced-fat peanut butter - 3 tablespoons; Reduced-fat cream cheese - 3 tablespoons; Unsweetened chocolate, chopped - 4 ounces; Granular no-calorie sucralose sweetener (such as Splenda®) - 1 ¾ cups; Reduced-fat cream cheese - 1 (8 ounce) package; Skim milk - ½ cup; Eggs - 2; Vanilla extract - 1 teaspoon

Ingredients for - Low-Sugar Peanut Butter Chocolate Cheesecake

1. Prepared chocolate graham cracker pie crust 1

2. Granular no-calorie sucralose sweetener (such as Splenda®) ½ cup

3. Reduced-fat peanut butter 3 tablespoons

4. Reduced-fat cream cheese 3 tablespoons

5. Unsweetened chocolate, chopped 4 ounces

6. Granular no-calorie sucralose sweetener (such as Splenda®) 1 ¾ cups

7. Reduced-fat cream cheese 1 (8 ounce) package

8. Skim milk ½ cup

9. Eggs 2

10. Vanilla extract 1 teaspoon

How to cook deliciously - Low-Sugar Peanut Butter Chocolate Cheesecake

1 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

2 . Stage

Mix sweetener, peanut butter, and cream cheese together in a small bowl until filling is smooth. Spread peanut butter filling onto the bottom of the pie crust.

3 . Stage

Place chocolate in the top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted, 3 to 5 minutes.

4 . Stage

Place sweetener and cream cheese for chocolate filling into a small mixing bowl. Beat with an electric mixer until soft. Add milk slowly; mix with a wire whisk until smooth. Add melted chocolate. Stir well. Add eggs and vanilla extract; mix until well blended. Pour into the pie crust on top of peanut butter mixture.

5 . Stage

Bake in the preheated oven until set, 20 to 25 minutes. Chill for about 2 hours before serving.