Cheesecake ( chocolate caramel )
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped pecans |
| ½ | cup | Mini semi-sweet morsels |
| 3 | cups | Rice Krispies |
| ⅓ | cup | Firmly packed brown sugar |
| 3 | tablespoons | Margarine |
| ¼ | cup | Caramel ice cream topping |
| 16 | ounces | Light cream cheese, softened |
| ¾ | cup | Granulated sugar |
| ¼ | teaspoon | Salt |
| 2 | Eggs | |
| ½ | teaspoon | Grated lemon peel |
| 1 | teaspoon | Vanilla |
| 1 | cup | Light sour cream |
| Vegetable cooking spray | ||
Directions
In a small bowl combine pecans and chocolate morsels. Set aside.
Place Rice Krispies, brown sugar and margarine into a food processor bowl. Using metal blade, process until mixture is fine crumbs. Press in bottom and 1" up sides of a 9" spring form pan coated with cooking spray.
Bake at 350 degrees for 8 minutes. Spread caramel topping evenly over bottom of crust. Set aside 2 tablespoons of the chocolate-pecan mixture and sprinkle remainder over topping. Set aside.
In large mixer bowl, beat cream cheese until smooth. Add granulated sugar and salt. Beat in eggs, one at a time, mixing well after each addition. Remove from mixer and stir in, lemon peel, vanilla and sour cream. Spread mixture over prepared crust.
Bake at 350 degrees for about 45 minutes or until center is set and cheesecake starts to crack around edges. Remove from oven and cool 1 hour. Remove side from pan. Chill about 2 hours or overnight before serving. Serve garnished with chocolate-pecan mixture and additional caramel topping, if desired.
Serving size: ⅒ cheesecake 410 calories 24 g fat 90 mg cholesterol 390 mg sodium 41 g carbohydrates 1 g fiber 8 g protein