Low Fat Peanut Butter Cheesecake

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Made with 2 secret ingredients to keep it moist and low fat, Low Fat Peanut Butter Cheesecake is still light, creamy, and addictively delicious.

So, I bought some natural peanut butter for these cookies.  Which I haven’t made yet.  *snort*  BUT, I did plan on making another cheesecake and thought that I’d try another peanut butter one.  Cause you can’t have too much peanut butter in your life.  At least that’s my philosophy.  And yes…yes I did lick the spoon.

So, I started with the same base that I have used previously:

1 c yogurt cheese
1 c drained yogurt, nonfat or low fat
Blend both in the bowl of a food processor.  However, I must have drained them a little TOO much as my processor wasn’t processing.  So I added 1/4 cup of egg substitute to the mix to add some liquid for it to process better.

Then I combined 16 ounces of low fat cream cheese (Neufchatel) with 1 1/2 cups of granulated sugar until smooth.  I added the peanut butter and processing until smooth again.  Similar to the method of adding some of the whipped egg whites to lighten the batter, I add about 1/3 of the cottage cheese mixture to the cream cheese mixture to lighten it up and then add the remaining cottage cheese mixture.

In went 1 teaspoon of vanilla extract, 1/2 cup of egg substitute, and 1 cup of dark chocolate chips.  OH!  The crust!  It’s a standard lowfat, graham cracker crust; approximately 1 1/2 cups of graham cracker crumbs and 2 tablespoons of melted butter or margarine.  Press into an 8″ spring form pan and bake at 350 for 15 minutes.  Allow to cool completely before adding the batter to the pan.  Make sure to spray the sides of the pan with cooking spray before pouring the batter into the pan.

Now, with this cheesecake, I already had the oven going at 350 for an orange and chipotle roasted chicken. More on that later.  Wait, I think I’ve said that before.  Hmm….  I also had a pan of honey butter carrots roasting.  I’m sure it wasn’t the best of situations for the cheesecake, but whatever it was it worked!

I carefully poured the batter into the crust and spring form pan, and put that pan on a baking sheet into the oven.  It cooked for about 30 minutes the first time.  It was still rather jiggly in the center.  I rotated the cheesecake and baked it for an additional 15 minutes.

So, there was a little crackage that happened, but nothing compared to the craters that I’ve experienced before.  I’m honestly thinking that slow and steady is going to win this cheesecake race in this sad excuse for an oven.  *sigh*

It had about a 3″ radius in the center the jiggled, so I knew it was perfect to take out the oven at this point.  I allowed it to cool to room temperature, and then put it in the fridge to chill for at least 3 hours to overnight.  We had it for dessert the following night as there was still birthday cake left for one more night.

I would go for mini chips.  The larger chips were just too big.  Or I’d chop them a bit before putting them in the cheesecake.  Never the less, it was delicious!