Praline Cheesecake
Adapted from
Duncan Hines, Treasury Of Baking
16 servings
| Crust: | 1 1/4 c light brown sugar, packed | ||
| 18 1/4 ozs spice cake mix | 2 tbsps unbleached flour | ||
| 1/2 c light margarine, melted | 3/4 c egg whites, slightly beaten | ||
| 1/4 c walnuts, chopped | 2 tsps pure vanilla extract | ||
| Filling: | 1/4 c walnuts, chopped | ||
| 24 ozs fat-free cream cheese, softened | 2 tbsps maple syrup, for glaze |
Preheat oven to 350. Prepare a 9" springform pan with cooking spray and flour; set aside. To prepare crust, combine cake mix, margarine, and 1/4 cup walnuts. Mix until well blended. Press into bottom of prepared pan. Bake for twenty minutes. Remove from oven. Increase oven temperature to 450. To prepare filling, combine cream cheese, brown sugar, flour, egg whites, vanilla extract, and remaining walnuts. Pour filling mixture into crust. Bake for seven minutes. Reduce oven temperature to 250. Bake for 35 minutes or until set. Cool completely. Refrigerate two hours or until ready to serve. Brush top with maple syrup.
| Calories | 267 | %CFF | 27 % | |
| Total Fat | 8 g | Saturated Fat | 1 mg | |
| Protein | 8 g | Cholesterol | 0 g | |
| Carbohydrates | 47 g | Sodium | 497 mg | |
| Sugars | 34 g | Fiber | 0.3 g | |
|
6.0 WW Points | ||||
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