DASH Interiors

Tuesday, October 16, 2012

Cheesecake Factory Adam's Peanut Butter Fudge Ripple But SKINNIER

OMG you are gonna die and go to heaven with this recipe you guys!! It is amazing!! Have you ever had the Adam's Peanut Butter Fudge Ripple Cheesecake??  Oh my gosh you WILL die and go to heaven over this. So it was Dylan's (hubby) Birthday last week - I know, I know ALL of our Birthdays are so stinkin' close to eachother. So I was asking him what he would like to have for dessert. This has been his fav ever sense I have known him (it is mine as well) so he said well do you think you could Figure out how to make a Adam's PB Cheescake?? WOW challenge accepted I was like of course babe! To add to that challenge (he still does not know this part) I thought how could I skinny it on up.. Mission accomplished NAILED IT! Not only was it super tasty but it also saved me lots of the green cash flow I mean this retails for $46.95 people!! I made it for under $20.00 so ya not only is this recipe saving you those cals and fat but it is also saving your pocket book.


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Servings: 12
Serving Size: 1 slice
Calories: 325
Fat: 10 g
Carbs: 48 g
Fiber: 2 g
Protein: 11 g
Points+: 9
Old Points: 7

Here Are Your Ingredients:
For Filling:
3 (8 ounce) packages fat free cream cheese, softened
1 cup Splenda
1 cup fat free sour cream
5 egg whites
1/2 cup sugar free fudge topping
12 Sugar Free Peanut Butter Cups - chopped
4 Butterfingers - fun sized - chopped
For Crust:
2 cups Oreo's - reduced fat
1/4 cup melted butter - low fat
For Frosting: Optional
4 ounces packages fat free cream cheese, softened
1/4 cup natural peanut butter
1 3/4 cups
1 tablespoon fat free milk

Roll out Oreo's in large zip lock with rolling pin. Pour into mixing bowl and add melted butter and mix well. Press in bottom off pie tin. Bake at 350 degrees for 5 minutes.
In same mixing bowl add cream cheese, sugar, eggs, and sour cream and beat with hand mixer until smooth. Heat fudge in microwave to drizzle on top. You will just be using 1/4 cup at this time. Pour half cream cheese mixture in pie crust. Drizzle hot fudge on top and half of your Butterfingers and half your Reese's. Add remainder of cream cheese mixture on top and add remaining candy.
Bake at 350 degrees for 45-50 minutes. Cool for one hour. When ready to eat heat up remaining hot fudge and drizzle on top.
To make frosting add cream cheese, peanut butter, powdered sugar, and milk. Mix together with hand mixer until smooth. Add a little swirl to each piece when served. (This portion is not included in nutrition above).

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  1. ummmm i would like this for breakfast right now! this sounds/looks amazing and it's light? what more could a girl want :)

  2. Are you even kidding me, it looks like this and is fat free too??? Sign me up. :)

    I'm your latest gfc follower.

    1. Yep low fat girly!! SO excited to have you here WELCOME!

  3. OMG, I think I'm in LOVE!!! Peanut butter has to be one of those things that I can't say no to :) Keep up the great work!

    1. Oh my sweet Sara! I do too I am obsessed with it actually!! Thanks honey bean!

  4. You had me at Cheesecake! YUM!

    Love Always,

  5. Oh I cannot believe you made this skinnier! Yummmmm! Great pictures too! Happy to be following you via GFC and looking forward to more!

  6. By the way Amy, I tried to respond to your email, but it seems that you are a no-reply blogger. (Just in case you didn't know and want to fix that.)

  7. OMG ... That looks Amazingly Sweet!

  8. Nice blog you have...wanna follow each other?
    please follow with GFC, just leave me a comment and I'll follow u back!

  9. Hi Ashlee, OMG,OMG.... this is a piece of heaven. Very delectable to die for cheesecake. I don't mind to have 2 slices with a cup of coffee. LOL

    Have nice week ahead, regards.

  10. This looks AMAZING! I have pinned for future reference. Thanks so much for sharing on Marvelous Mondays! :)


  11. for the frosting, 1 3/4 cups of what?

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