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Peanut Butter-Chocolate Cheesecake Squares

Yield 16 servings

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Preheat oven to 350°.

  2. 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.

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

  4. 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.

Oxmoor House Healthy Eating Collection