Chocolate Caramel Cheese Cake

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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 231.1
  • Total Fat: 11.1 g
  • Cholesterol: 54.8 mg
  • Sodium: 215.7 mg
  • Total Carbs: 13.6 g
  • Dietary Fiber: 1.4 g
  • Protein: 7.3 g

View full nutritional breakdown of Chocolate Caramel Cheese Cake calories by ingredient
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It was difficult to convert measurements, so use the amounts in the Ingredient List

*from 3 Fat Chicks
It was difficult to convert measurements, so use the amounts in the Ingredient List

*from 3 Fat Chicks

Number of Servings: 12


    1 cup graham cracker crumbs
    3 T. Splenda
    2 T. Butter, melted
    butter flavored spray
    8 0z Low fat cream cheese
    4 ounces fat free cream cheese
    2 T. Skim Milk
    1/2 C. splenda
    1/3 c. sugar
    1/3 c.cocoa powder
    1/4 c. chocolate sugar free fudge sauce
    2 lg eggs
    2 t. Vanilla extract
    1/4 c. caramel topping
    1/4 c. nonfat sour cream
    1/4 c. chopped pecns
    1/2 c. coconut flakes
    2 T. Coconut Flakes


Preheat oven to 325. In a 9 in. pie pan, mix graham cracker crumbs, splenda, and butter. Mix with fork til blended. Press firmly with hand on the bottom of thepan. Spray with butterspray til moist.
In a medium bowl, combine low fat cream cheese, fat free cream cheese, milk, splenda and sugar. Beat with mixer til well blended. Add cocoa powder fudge sauce, eggs, and vanilla. Beat until smooth. Pour into crust. Bake 35-40 minutes or until set.
Cool completely.
Combine caramel topping and sour cream in a small bowl. Add pecans and 1/2 c. coconut. Spread on top of cheesecake. In a nonstick skillet, toast 2 T. coconut over medium heat. Sprinkle on top. Refrigerate until ready to serve

Number of Servings: 12

Recipe submitted by SparkPeople user GRANNY2.

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