Caramel Cheesecake Bars
Adapted from
Kraft Foods, Inc.
32 servings
| Crust: | 8 ozs light sour cream | ||
| 1 1/2 c reduced fat vanilla wafers, crushed | 3 tbsps unbleached flour | ||
| 1/4 c pecans, chopped | 1 tbsp pure vanilla extract | ||
| 3 tbsps light margarine, softened | 4 whole eggs | ||
| Filling: | 1/4 c fat-free caramel topping | ||
| 32 ozs fat-free cream cheese, softened | 1/4 c pecans, chopped | ||
| 1 c granulated sugar |
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Preheat oven to 325. Prepare a 9"x13" pan with cooking spray; set aside. To prepare crust, combine wafers, 1/4 cup pecans, and margarine. Mix until crumbly. Press mixture onto bottom of prepared pan; set aside. In another mixing bowl, combine cream cheese, sugar, sour cream, flour, vanilla extract, and eggs. Mix until smooth. Pour over crust in pan. Bake for 45 minutes, or until center is firm. Cool. Refrigerate four hours. Drizzle top with caramel topping and sprinkle with remaining pecans.
| Calories | 111 | %CFF | 25 % | |
| Total Fat | 3 g | Saturated Fat | 0.6 mg | |
| Protein | 5 g | Cholesterol | 23 g | |
| Carbohydrates | 9 g | Sodium | 185 mg | |
| Sugars | 11 g | Fiber | 0.2 g | |
|
2.5 WW Points | ||||
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Rated by 6 users (4.7)
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