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Chocolate Caramel Cheesecake (Reduced Fat)

 

35

Yield

servings

Prep

1

hrs

Cook

1

hrs

Ready

2

hrs

Trans-fat Free
 

Ingredients

Topping
¼ cup walnuts
½ cup chocolate cookie crumbs
fat free
*
Crust
3 cups crisp rice cereal
*
cup brown sugar
packed
*
2 tablespoons margarine
melted
¼ cup caramel syrup
fat free
*
Filling
16 ounces cream cheese (nonfat)
softened
¾ cup sugar
granulated
¼ teaspoon salt
2 each egg whites
*
½ teaspoon lemon zest
grated
1 teaspoon vanilla extract
pure
1 cup sour cream
fat free

Directions

Preheat oven to 350℉ (180℃).

Prepare a 9 inch pie pan with cooking spray; set aside.

In a mixing bowl, combine walnuts and chocolate crumbs; set aside.

Place crispy rice cereal, brown sugar, and margarine into food processor bowl.

Using metal blade, process until mixture is fine crumbs.

Press in bottom and 1inch; up sides of prepared pan.

Bake for 8 minutes.

Spread caramel topping evenly over bottom of crust.

Set aside 2 tablespoons of the chocolate-walnut mixture and sprinkle remainder over topping; set aside.

In another mixing bowl, combine cream cheese, granulated sugar, salt, egg whites, lemon peel, vanilla extract, and sour cream.

Spread mixture over prepared crust.

Bake for 45 minutes or until center is set and cheesecake starts to crack around edges.

Remove from oven and cool 1 hour.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 47645% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 10g 48%
Trans Fat 0g
Cholesterol 34mg 11%
Sodium 864mg 36%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 2%
Sugars g
Protein 40g
Vitamin A 33% Vitamin C 2%
Calcium 28% Iron 3%
* based on a 2,000 calorie diet How is this calculated?

 

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