Chocolate Caramel Cheesecake |
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Prep Time: 20 Minutes Cook Time: 48 Minutes |
Ready In: 68 Minutes Servings: 12 |
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From Kellogs. Looks delicious! Ingredients:
3 cups rice krispies |
1/3 cup firmly packed brown sugar |
3 tablespoons margarine |
2/3 cup mini chocolate chip |
1/3 cup chopped pecans |
2 (8 ounce) packages light cream cheese, softened |
3/4 cup granulated sugar |
2 eggs |
1/4 teaspoon salt |
1 teaspoon vanilla |
1 cup low-fat sour cream |
2/3 cup caramel ice cream topping |
Directions:
1. In food processor, combine cereal, brown sugar and margarine. Process until it becomes fine crumbs. Press into bottom and halfway up sides of 9-inch springform pan coated with cooking spray. Bake at 350°F about 8 minutes.
2. In small bowl mix together chocolate chips and pecans. Remove 1/4 cup; set aside for topping. Sprinkle remainder of mixture over baked crust.
3. In large bowl with electric mixer, beat together cream cheese and sugar on medium until smooth. Beat in eggs one at a time, mixing well after each addition. Mix in salt, vanilla and sour cream. Pour into prepared crust.
4. Return to oven. Bake about 40 minutes or until set in center and pulls away from edges. Remove from oven and immediately run knife around edge to prevent cracking. Cool 1 hour; remove outer ring. Chill at least 2 hours before serving. Cut into wedges, place on serving plates. Sprinkle tops with a little of the reserved chocolate/pecan mixture and drizzle each with 1 tbsp caramel topping.
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