Caramel Apple Cheesecake
Adapted from
Ultimate Philadelphia Cream Cheese Cheesecakes
8 servings
| 1 1/2 c low-fat graham cracker crumbs | 1/2 tsp pure vanilla extract | ||
| 1/4 c light margarine | 2 whole eggs | ||
| 3 tbsps granulated sugar | 1/3 c apple juice | ||
| 16 ozs fat-free cream cheese, softened | 1/4 c fat-free caramel topping | ||
| 1/2 c granulated sugar | 2 tbsps salted peanuts, chopped |
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To prepare crust, combine crumbs, margarine, and sugar in a mixing bowl. Press mixture firmly in a 9" pie pan. Chill one hour, or until firm. Or, bake in a 375 oven for ten minutes or until edges are brown. Cool on rack before filling. Preheat oven to 350. To prepare filling, combine cream cheese, sugar, vanilla extract, eggs, and apple juice. Mix until smooth. Pour into crust. Bake for 40 minutes, or until center is set. Spread topping over cooled cheesecake and sprinkle with chopped peanuts. Refrigerate three hours before serving.
| Calories | 274 | %CFF | 17 % | |
| Total Fat | 5 g | Saturated Fat | 0.7 mg | |
| Protein | 10 g | Cholesterol | 47 g | |
| Carbohydrates | 29 g | Sodium | 491 mg | |
| Sugars | 30 g | Fiber | 0.1 g | |
|
5.9 WW Points | ||||
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Rated by 6 users (5.0)
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