Peanut Butter-Chocolate Cheesecake Squares

Recipe from

Oxmoor House

Nutritional Information

Calories 135
Fat 4.1 g
Satfat 1.2 g
Protein 5.0 g
Carbohydrate 19.4 g
Cholesterol 19 mg
Iron 0.4 mg
Sodium 195 mg
Caloriesfromfat 27 %
Fiber 0.8 g
Calcium 49 mg


1/3 cup all-purpose flour
2 tablespoons brown sugar
2 tablespoons chilled light stick butter
Cooking spray
1/2 cup fat-free hot fudge topping
1 (8-ounce) block-style fat-free cream cheese
1/2 cup sugar
1 large egg
1/2 cup reduced-fat creamy peanut butter
1 tablespoon fat-free milk
1 teaspoon vanilla extract


Preheat oven to 350°.

Combine flour and brown sugar; stir well. Cut in small pieces of butter with a pastry blender or 2 knives until mixture resembles coarse meal. Press mixture firmly into bottom of an 8-inch square pan coated with cooking spray. Bake at 350° for 8 minutes. Remove from oven.

Place fudge topping in a small microwave-safe bowl. Microwave at HIGH 1 minute or until thoroughly heated, stirring after 30 seconds.

Beat cream cheese at medium speed of a mixer until smooth. Gradually add sugar, beating well. Add egg and next 3 ingredients, beating well. Pour batter over prepared crust. Drizzle fudge topping over batter. Using the tip of a knife, swirl fudge into batter. Bake at 350° for 20 minutes or until set. Let cool completely in pan on wire rack.