Peanut Butter Cheesecake Squares
Yield
16 servingsPrep
20 minCook
40 minReady
60 minLow Cholesterol, Trans-fat Free, Low Carb, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 1 ½ | cups |
graham cracker crumbs
|
*
|
| 3 | tablespoons |
sugar
|
|
| ¼ | cup |
vegetable shortening
melted |
*
|
| 1 | tablespoon |
milk
|
|
| Filling | |||
| 3 | ounces |
cream cheese
softened |
|
| ¼ | cup |
peanut butter
creamy |
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
milk
|
|
| 1 | each |
eggs
|
|
| ½ | cup |
peanuts
chopped, optional |
|
| Drizzle | |||
| ¼ | cup |
chocolate chips (semi-sweet)
|
*
|
| 1 | teaspoon |
vegetable shortening
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Base | |||
| 355 | ml |
graham cracker crumbs
|
*
|
| 45 | ml |
sugar
|
|
| 59 | ml |
vegetable shortening
melted |
*
|
| 15 | ml |
milk
|
|
| Filling | |||
| 86.7 | ml/g |
cream cheese
softened |
|
| 59 | ml |
peanut butter
creamy |
|
| 59 | ml |
sugar
|
|
| 59 | ml |
milk
|
|
| 1 | each |
eggs
|
|
| 118 | ml |
peanuts
chopped, optional |
|
| Drizzle | |||
| 59 | ml |
chocolate chips (semi-sweet)
|
*
|
| 5 | ml |
vegetable shortening
|
*
|
Directions
Heat oven to 350℉ (180℃).
For base, combine crumbs and 3 tablespoons sugar in small bowl.
Combine melted shortening and one tablespoon milk, stir into crumbs.
Press lightly into 8 x 8 x 2-inch pan.
Bake at 350℉ (180℃). for 20 to 22 minutes.
For filling, beat cream cheese and peanut butter in small bowl at medium speed of electric mixer until well blended.
Add ¼ cup sugar, ¼ milk and egg.
Beat well.
Stir in chopped nuts.
Spread over Baked crust.
Return to oven. Bake 20 to 22 minutes, or until set.
For drizzle, melt chocolate chips and shortening on very low heat or at 50% power in microwave.
Stir to combine.
Drizzle from end of spoon back and forth over top.
Chill.
Cut into 2 x 2-inch squares.
Cover.
Store in refrigerator.
