Chocolate Caramel Cheesecake
Submitted by 1959
Lighter chocolate caramel cheesecake made with fat-free cream cheese and low-fat graham crackers. Gooey caramel layer meets chocolate chip-studded filling for guilt-free indulgence.
YIELD
16 servingsPREP
25 minCOOK
40 minREADY
70 minCraving cheesecake without the calorie overload? This lighter version delivers all the drama.
Fat-free cream cheese whips into a cloud-light filling studded with chocolate chips, while a layer of melted caramel candies provides that essential gooey sweetness. The low-fat graham cracker crust stays buttery and crisp, proving you don’t need pounds of butter for crunch.
Forty minutes in the oven and a good chill later, you’ve got a guilt-reduced slice that still tastes like pure celebration.
Pro Tips
- Beat cream cheese thoroughly to eliminate any graininess from fat-free variety
- Use skim evaporated milk for caramel layer to keep it light
- Don’t skip running knife around rim while hot to prevent cracking
- Chill completely before slicing for cleanest presentation
Ingredients
Directions
Preheat oven to 350℉ (180℃).
Prepare a 9 inch pie pan with cooking spray and flour; set aside.
To prepare crust, combine graham cracker crumbs and margarine in a small mixing bowl.
Press into prepared pan.
Bake for 10 minutes; set aside.
In 1½-quart heavy saucepan, melt caramel candy with milk over low heat, stirring frequently, until smooth.
Pour over crust.
To prepare remaining filling ingredients, combine cream cheese, sugar, vanilla, egg whites, and chocolate chips.
Pour over crust.
Bake for 40 minutes.
Loosen cake from rim of pan.
Cool.
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