Pralines-And-Cream Cheesecake |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This recipe is from Southern Living magazine, January 2006. This is light cheesecake. If you are watching your weight..this is perfect for you! Ingredients:
2 (8 ounce) packages reduced-fat cream cheese, softened |
1/2 cup sugar |
1/2 teaspoon vanilla extract |
2 egg whites |
1 large egg |
1/2 cup almond toffee bits |
1 (6 ounce) reduced fat graham cracker crust |
8 tablespoons reduced-fat whipped topping |
8 teaspoons caramel sundae syrup |
8 teaspoons almond toffee bits |
Directions:
1. Beat first 3 ingredients at medium speed with a mixer until well blended.
2. Add egg whites, 1 at a time, beating until just blended.
3. Add egg, beating until just blended.
4. Stir in 1/2 cup almond-toffee bits.
5. Pour into graham cracker crust.
6. Bake at 325 degrees for 25 minutes or until center of cake is set.
7. Turn off oven; let cheesecake stand for 10 minutes.
8. Remove from oven, and cool completely on a wire rack.
9. Cover and chill at least 3 hours.
10. Serve each slice with 1 tablespoon whipped topping, 1 teaspoon caramel syrup, and 1 teaspoon almond-toffee bits.
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