Crust:
- 1.5 cups Cinnamon Toast Crunch cereal
- 1.5 tbsp margarine, melted
Filling:
- 3 8oz pkgs Fat Free Cream Cheese
- 1/4 cup splenda
- 1.5 tsp vanilla extrace
- 2 egg beaters (1/2 cup)
- 1/4 cup Smuckers sugar-free caramel ice cream topping
- 5 TBSP Prepared PB2 (You can use Peanut Butter, but it will increase the calories a LOT)
Optional toppings:
- Cool Whip FREE
- Additional Caramel topping
- Preheat oven to 350
- Place cereal in food processor and process until a crumb mixture is form. Drizzle in butter and process until blended.
- Pat crust into the bottom of a spring form pan sprayed with cooking spray and cook for 7 minutes until beginning to crisp.
- Reduce oven temperature to 325.
- Thaw cream cheese in the microwave, if it's not already soft and room temperature. Place filling ingredients in a bowl and mix with an electric mixer until smooth. Pour over crust.
- Mix swirl ingredients together and pour over filling, swirling with a knife into patterns.
- Bake at 325 for 45-50 minutes until firm. Allow to cool and then trace a knife around the outside of the cheesecake before attempting to remove the spring form siding. Cool in the refrigerator.
- Top with additional toppings if desired.
Makes 6 servings.
Nutrition (w/o toppings)
Calories 220
Fat 3g
Sat Fat .5g
Cholesterol 18g
Sodium 930mg
Potassium 15mg
Carbs 26g
Fiber 1g
Sugars 7g
Protein 18.5g
I swear I took a picture of this, but I can't find it!! Arg.
I swear I took a picture of this, but I can't find it!! Arg.
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