I made the Reeses cup version and it was good, but not great! I used 1 cup of gluten free cookies for the crust and based off another review, used 1/2 cup plain non fat yogurt instead of the sour cream & heavy whipping cream, which cut almost 100 calories. The base cheesecake was great but I didn't love the peanut butter cups mixed w/the cheesecake (and I love Reeses them on their own). I didn't use a water bath this time but let my eggs & cream cheese sit out much longer than usual & this was my first cheesecake that has not cracked, hooray :) I did cook it for an hour & then left the oven door closed w/the oven off for 10 minutes, then cracked the door for an extra 10 minutes prior to removing the cheesecake
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I made the Reeses cup version and it was good, but not great! I used 1 cup of gluten free...