Caramel cheesecakeSubmitted by: AMBERMONKEY
IntroductionThis is just a trial I will update after I try it. FYI...I have little pans...Make twice as much for 9 inch pan. I use small round pyrex to make individual cakes. It only took about 30 minutes to cook it that way.
I tried it now!
FABULOUS!!! This is just a trial I will update after I try it. FYI...I have little pans...Make twice as much for 9 inch pan. I use small round pyrex to make individual cakes. It only took about 30 minutes to cook it that way.
I tried it now!
For the cheesecake:
8 oz cream cheese, softened 1/3 less fat
1/2 cup splenda equal measure
1 teaspoon vanilla extract
1 eggs, at room temperature
3 egg whites at room temp
.5 cups sour cream fat free
3 tbsp sugar free carmel syrup torani
Add the vanilla and caramel
Mix in the eggs, one at a time, until completely mixed.
Stir in the sour cream.
Pour the batter in the pan. Set the pan into a larger pan, such as a roasting pan, and pour warm water until it reaches about one-third of the way up the side of the pan.
Bake the cheesecake in the water bath for 55 minutes at 375, until the cake is still very jiggly, but in a semi-solid mass. Do not overbake.
Cool the cake on a wire rack until room temperature, the refrigerate in the spring form pan at least 3 hours until thoroughly chilled.
Number of Servings: 6
Recipe submitted by SparkPeople user AMBERMONKEY.
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I was ok with the flavor but the consistency came out more like cottage cheese. I used Egg Beaters egg whites subing 3 tbps for each egg white and perhaps that was too much. Retried using less egg white and much better except my pan lets in water so that is the other issue. Will try singles next - 12/20/10