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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Testers refused to believe that chef Terry Conlan's ultra-creamy cheesecake was low in fat but we triple-checked the numbers, and they're gloriously correct. Calories are still a bit high, but light butter and fat-free cream cheese drop the fat count to only 20 percent of the recipe's calories (less than half that of a regular slice), and goodies like caramel sauce and chocolate chips maximize the taste. Ingredients:
2 tbsp roughly chopped pecans |
butter-flavored vegetable-oil cooking spray |
20 chocolate graham crackers, finely ground |
4 tsp light butter, melted |
2 packages (8 ounces each) fat-free cream cheese |
1 package (8 ounces) lowfat cream cheese |
2 whole eggs |
6 egg whites |
21 ounces fat-free sweetened condensed milk (about 1 1/2 cans) |
1/2 cup unsweetened cocoa powder |
3/4 cup semisweet chocolate chips |
1 cup caramel topping |
Directions:
1. Heat oven to 325°. Toast pecans on cookie sheet for 10 to 12 minutes; remove from oven. Raise oven heat to 375°F. Coat a 9 springform pan with cooking spray. Combine cookies and butter in a bowl with your hands, then press into pan. Bake 10 minutes; remove from oven. In a food processor, puree cream cheeses, eggs, and egg whites. Add milk and cocoa and process until smooth and all one color. Add chocolate chips and pulse by switching the machine on and off a few times. Pour into pan and bake 40 minutes, until just set. Remove from oven. Cool in fridge for 30 minutes. Remove from pan and top with caramel and pecans.
2. Nutritional analysis per serving 358 calories, 8.1 g fat (4.1 g saturated fat), 57.7 g carbohydrates, 13.9 g protein, 0.7 g fiber Nutritional analysis provided by Self
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