Caramel cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
For the cheesecake:8 oz cream cheese, softened 1/3 less fat1/2 cup splenda equal measure1 teaspoon vanilla extract1 eggs, at room temperature3 egg whites at room temp.5 cups sour cream fat free3 tbsp sugar free carmel syrup torani
For the cheesecake, mix the cream cheese and the splenda until there are no lumps.
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.
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.
Nutritional Info Amount Per Serving
- Calories: 133.7
- Total Fat: 9.1 g
- Cholesterol: 64.0 mg
- Sodium: 185.9 mg
- Total Carbs: 4.2 g
- Dietary Fiber: 0.0 g
- Protein: 6.2 g
Member Reviews
-
IBHLKING
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