Sunday, March 1, 2009

Snickers Cheesecake


12 servings (serving size: 1 wedge)
* 2/3 cup chocolate graham cracker crumbs (about 5 cookie sheets)
* Cooking spray
* 2 cups fat-free cottage cheese
* 1 (8-ounce) tub light cream cheese
* 3/4 cup packed brown sugar
* 1/2 cup granulated sugar
* 1/2 cup fat-free sour cream
* 1/4 cup all-purpose flour
* 2 teaspoons vanilla extract
* 2 large eggs
* 2 large egg whites
* 1/4 cup fat-free caramel sundae syrup, divided
* 2 (2.07-ounce) chocolate-coated caramel-peanut nougat bars (such as Snickers), chopped and divided

Preheat oven to 300°.

Sprinkle crumbs into bottom and halfway up sides of a 9-inch springform pan coated with cooking spray.

Combine cheeses in a food processor; process 2 minutes or until smooth. Add brown sugar and next 6 ingredients (brown sugar through egg whites); process just until blended. Pour half of batter into prepared pan. Drizzle with 2 tablespoons syrup; sprinkle with half of chopped candy bar. Pour remaining batter into pan; drizzle with 2 tablespoons syrup. Bake at 300° for 50 minutes. Sprinkle with remaining chopped candy bar; bake 10 minutes or until almost set. Turn oven off; let cheesecake stand for 1 hour in oven with door closed. Remove cheesecake from oven; cool to room temperature. Cover and chill at least 8 hours.

Nutritional Information:
Calories: 271 (23% from fat)
Fat: 6.9g (sat 3.5g,mono 1g,poly 0.5g)
Protein: 10.9g
Carbohydrate: 41.8g
Fiber: 0.3g
Cholesterol: 49mg
Iron: 0.8mg
Sodium: 352mg
Calcium: 74mg

from: Jim Thorton, Cooking Light,


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