Saturday, February 20, 2010

Dulce de Leche Cheesecake

I don't know why this recipe is "crustless", but I'm sure you could pour it into a premade graham cracker crust and it'd be great! It was good w/o the crust. It'll add quite a few calories w/ a crust too, and it's high enough as is! Your chioce! I might try it again w/ a crust.
  • 3 pkg. (8 oz. each) fat free PHILADELPHIA Cream Cheese, softened
  • 1 cup splenda (originally called for 1/4 cup sugar)
  • 1/2 can (3/4 cup) Mexican caramel spread (dulce de leche)
  • 1/2 cup fat free Sour Cream
  • 3 egg beaters
  • 12 TBSP thawed COOL WHIP FREE Whipped Topping


    1. HEAT oven to 350ºF.
    2. Beat cream cheese and 1 cup splenda in large bowl with mixer until well blended.
    3. Add caramel spread and sour cream; mix well.
    4. Add egg beaters, 1 at a time, mixing on low speed after each just until blended.
    5. Pour into 9-inch springform pan coated in cooking spray.
    6. BAKE 50 to 55 min. or until center is almost set. Refrigerate 4 hours.
    7. Top with Cool Whip and/or fat free caramel ice cream topping.
Makes 6 servings
(GREAT source of protein!)

(w/o toppings)
Calories 233
Fat 2.5g
Sat Fat 2g
Cholesterol 26mg
Sodium 857mg
Carbs 26g
Sugars 22g
Protein 20g

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