1 cup graham cracker crumbs (use a reduced-fat version for lower points)
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 tablespoon powdered erythritol or another sugar substitute
Cheesecake Filling:
16 oz (2 blocks) fat-free cream cheese, softened
1 cup non-fat Greek yogurt
2/3 cup powdered erythritol or another sugar substitute
1 teaspoon vanilla extract
2 large eggs
1 tablespoon all-purpose flour
Peanut Butter Swirl:
1/4 cup powdered peanut butter
2 tablespoons water
Instructions:
Preheat your oven to 325°F (163°C).
In a medium bowl, combine the graham cracker crumbs, unsweetened applesauce, vanilla extract, and powdered erythritol. Mix until the crumbs are moistened.
Press the crust mixture into the bottom of a 9-inch springform pan. Make sure it’s evenly distributed and press it firmly.
In a large mixing bowl, beat the softened cream cheese until smooth. Add in the Greek yogurt, powdered erythritol, and vanilla extract. Mix until well combined.
Add the eggs one at a time, mixing well after each addition. Finally, add the flour and mix until just combined.
In a separate small bowl, mix the powdered peanut butter with water until it forms a smooth paste.
Pour the cream cheese filling over the crust in the springform pan.
Drop small spoonfuls of the peanut butter mixture onto the surface of the cheesecake batter. Use a knife or toothpick to swirl the peanut butter into the cheesecake batter.
Bake in the preheated oven for 40-45 minutes or until the center is set and the edges are slightly browned.
Allow the cheesecake to cool in the pan for about 15 minutes, then transfer it to the refrigerator to chill for at least 4 hours or overnight.
Once chilled, carefully remove the sides of the springform pan.
Slice and enjoy your delicious Fake-Out Peanut Butter Pie Cheesecake!
