Saturday, September 19, 2009

Tolberone Peanut Butter Cheesecake

I made this awesome recipe the other day. Everyone that has tried a piece of the cheesecake is in awe. There are truly no words to describe how wonderful this really is.

1 1/4 cups Oreo cookie crumbs
1/4 cup butter melted
2 (250 g) packages cream cheese, softened
1 cup smooth peanut butter
1 cup sugar
2 (100 g) Tolberone chocolate bars divided
1 1/2 cups thawed Cool Whip, divided

1. Mix oreo crumbs and butter; press firmly onto bottom of 9 inch pan. Refrigerate for 10 minutes.
2. Beat cream cheese, peanut butter and sugar on medium speed until well blended.
3. Chop 1 chocolate bar and stir into cream cheese mixture. Gently stir in 1 cup of the whipped topping.
4. Spoon over crust, and refrigerate 3 hours.
5. Microwave remaining 1/2 cup whipped topping and chocolate bar on high for 1 minute. Stir until chocolate is melted and mixture is well blended; cool slightly.
6. Pour glaze over cake and refrigerate until ready to serve.


Eat and enjoy!!!

Nutrition Facts
Serving Size 1 (93g)
Recipe makes 12 servings
The following items or measurements are not included below:
1 1/4 cups Oreo cookie crumbs

Toblerone chocolate bars
Calories 400
Calories from Fat 284 (71%)
Amount Per Serving %DV
Total Fat 31.6g 48%
Saturated Fat 15.8g 79%
Monounsaturated Fat 10.3g
Polyunsaturated Fat 3.7g
Trans Fat 0.0g
Cholesterol 56mg 18%
Sodium 251mg 10%
Potassium 192mg 5%
Total Carbohydrate 24.1g 8%
Dietary Fiber 1.3g 5%
Sugars 20.9g
Protein 8.7g 17%




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