Chocolate Caramel Cheesecake
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recipe ingredients
Crust
1 cup graham cracker crumbs
3 Tbsp. Splenda
2 Tbsp. butter or margarine, melted
butter flavored cooking spray
Filling
8 oz low fat cream cheese
4 oz fat-free cream cheese
2 Tbsp. fat-free milk
1/2 cup Splenda
1/3 cup sugar
1/3 cup cocoa powder
1/4 cup chocolate fat-free fudge sauce
2 medium eggs
2 tsp. vanilla extract
Topping
1/4 cup caramel topping
1/4 cup nonfat sour cream
1/4 cup chopped pecans
1/2 cup coconut flakes
2 Tbsp. coconut flakes, toasted
recipe directions
Preheat oven to 325 degrees. In a 9 inch pie pan, mix graham cracker crumbs, Splenda, and butter. Mix with a fork until blended. Press mixture firmly with hand on the bottom of the pan. Spray with butter spray until moist. Set aside.
In a medium bowl, combine low fat cream cheese, fat-free cream cheese, milk, Splenda, and sugar. Beat with mixer until well blended. Add cocoa powder, fudge sauce, eggs, and vanilla. Beat until smooth. Pour into crust. Bake 35 - 45 minutes or until cheesecake is set.
Cheesecake is done when the center barely moves when pan is touched. Remove from oven and cool to room temperature.
To prepare topping, combine caramel topping and sour cream in a small bowl. Add pecans and 1/2 cup coconut. Spread on top of cheesecake. In a non-stick skillet, toast 2 tablespoons coconut over medium heat, stirring constantly, until lightly brown. Sprinkle toasted coconut on top. Refrigerate until ready to serve.
| calories | total fat | sat fat | protein | fiber | sodium (mg) | carbs | ww pts |
| 225 | 11 | 6 | 6 | 1 | 246 | 26 | 5 |
This was absolutely incredible. Very rich and you had no idea it was not a full fat full sugar cheesecake. Highly recommended even by those that do not like coconut. Do not pass this one up.