Peanut Butter Sauce
  • 1 can of sweetened condensed milk (Whenever I make this sauce [great for apple dipping!] I use the fat-free sweetened condensed milk and it works well.)
  • 1/3 c. peanut butter
  • 1 tsp. vanilla
  • 1/2 tsp. cinnamon (optional)
  1. Combine milk & peanut butter in a heavy sauce pan and cook over low heat, stirring often until thickened (less than 3 minutes).
  2. Remove from heat, stir in vanilla and cinnamon.
  3. Drizzle over cheesecake slices. Leftover sauce can be refrigerated for up to 3 weeks in an airtight container.