Pralines-and-Cream Cheesecake |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 1 |
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We shaved off 163 calories and 16 fat grams from each serving of Sherry's original cheesecake recipe. Ingredients:
2 (8-ounce) packages 1/3-less-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 syrup |
8 teaspoons almond-toffee bits |
Directions:
1. Beat first 3 ingredients at medium speed with an electric mixer until blended. Add egg whites, 1 at a time, beating just until blended. Add egg, beating just until blended. Stir in 1/2 cup almond-toffee bits. Pour into graham cracker crust.
2. Bake at 325° for 25 minutes or until edges of cheesecake are set and center is almost set. Turn off oven; let cheesecake stand in oven 10 minutes. Remove from oven, and cool completely on a wire rack. Cover and chill at least 3 hours. Serve each slice with 1 tablespoon whipped topping, 1 teaspoon caramel syrup, and 1 teaspoon almond-toffee bits.
3. Note: For testing purposes only, we used Heath Bits O'Brickle Almond Toffee Bits.
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