Chocolate Caramel Cheesecake |
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Prep Time: 35 Minutes Cook Time: 30 Minutes |
Ready In: 65 Minutes Servings: 12 |
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This recipe proves that you can bake terrific tasting cheesecakes with less fat. I call it the Skinny Turtle because layers of caramel and nuts top the graham cracker crust, complementing the chocolate cheesecake. âTamara Trouten of Fort Wayne, Indiana Ingredients:
6 whole reduced-fat graham crackers, crushed |
3 tablespoons butter, melted |
25 caramels |
1/4 cup fat-free evaporated milk |
1/4 cup chopped pecans |
2 packages (8 ounces each) reduced-fat cream cheese |
1/3 cup sugar |
1/3 cup semisweet chocolate chips, melted and cooled |
2 eggs, lightly beaten |
Directions:
1. In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 5-10 minutes or until set. Cool on a wire rack.
2. In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans.
3. In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. Pour over caramel layer. Place pan on baking sheet.
4. Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
5. Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers. Yield: 12 servings.
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