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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 12 |
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In my opinion, cheesecake is the ultimate dessert, confides Kylene Owen, Jermyn, Pennsylvania, who took a traditional recipe and cut back on th fat and calories. Ingredients:
1-1/4 cups reduced-fat graham cracker crumbs (about 6 whole crackers) |
1/4 cup finely chopped walnuts |
2 tablespoons brown sugar |
2 tablespoons butter, melted |
filling: |
2 large tart apples, peeled and sliced |
1/2 teaspoon ground cinnamon |
1/2 teaspoon ground nutmeg |
2 packages (8 ounces each) reduced-fat cream cheese |
2 packages (8 ounces each) fat-free cream cheese |
1 cup sugar |
1-1/4 cups egg substitute |
1/2 cup reduced-fat sour cream |
1/4 cup chopped walnuts |
3/4 cup fat-free caramel ice cream topping |
Directions:
1. In a bowl, combine the crumbs, nuts, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
2. In a small nonstick skillet coated with cooking spray, cook apples over medium heat for 6-8 minutes or until tender. Stir in cinnamon and nutmeg; set aside.
3. In a bowl, beat cream cheese and sugar until smooth. Add egg substitute and sour cream just until blended. Stir in apple mixture and walnuts. Pour into crust. Place pan on a baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes.
4. Remove from oven. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Before serving, drizzle with caramel topping. Refrigerate leftovers. Yield: 12 servings.
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