DawnJ
Sat, Sep-29-01, 11:18
(Only changes . . . I used regular cream cheese instead of light, and I omitted the butternut extract . . . didn't have any. ) Enjoy!
Reese's PB Cheesecake
Recipe By : Found on the internet
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large eggs
16 ounces light cream cheese
1/4 cup unsweetened peanut butter -- PLUS
2 tablespoons unsweetened peanut butter
1/2 cup splenda -- or Equal Spoonful
1/2 teaspoon butternut extract -- optional
1/2 teaspoon vanilla
1/8 teaspoon salt
Topping
1 ounce unsweetened baking chocolate
2 tablespoons butter
1/4 cup splenda -- or Equal Spoonful
1 1/2 teaspoons vanilla
1 1/2 teaspoons chocolate extract
3/4 cup ricotta cheese
1/4 cup heavy cream
Blend ingredients. May be difficult, depending on blender used, since PB is thick. Pour into 9" glass pie pan. Bake
at 350 for 30 min. Allow to cool (I do it in freezer - don't forget it's there, and use a potholder to protect the freezer
bottom!)
Melt chocolate in microwave, stir in sweetener and extracts.
In a food processor, add melted chocolate mixture to the ricotta and cream.
Process until creamy.
Frost cheesecake with chocolate mixture, cool, and enjoy!
10 servings @ 5.5 carbs minus 0.4 gr. fiber=5.1 carbs and 8.2 grams protein
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Reese's PB Cheesecake
Recipe By : Found on the internet
Serving Size : 10 Preparation Time :0:00
Categories : Cheesecakes
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 large eggs
16 ounces light cream cheese
1/4 cup unsweetened peanut butter -- PLUS
2 tablespoons unsweetened peanut butter
1/2 cup splenda -- or Equal Spoonful
1/2 teaspoon butternut extract -- optional
1/2 teaspoon vanilla
1/8 teaspoon salt
Topping
1 ounce unsweetened baking chocolate
2 tablespoons butter
1/4 cup splenda -- or Equal Spoonful
1 1/2 teaspoons vanilla
1 1/2 teaspoons chocolate extract
3/4 cup ricotta cheese
1/4 cup heavy cream
Blend ingredients. May be difficult, depending on blender used, since PB is thick. Pour into 9" glass pie pan. Bake
at 350 for 30 min. Allow to cool (I do it in freezer - don't forget it's there, and use a potholder to protect the freezer
bottom!)
Melt chocolate in microwave, stir in sweetener and extracts.
In a food processor, add melted chocolate mixture to the ricotta and cream.
Process until creamy.
Frost cheesecake with chocolate mixture, cool, and enjoy!
10 servings @ 5.5 carbs minus 0.4 gr. fiber=5.1 carbs and 8.2 grams protein
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