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Snickers Cheesecake
2/3 cup chocolate graham cracker crumbs (about 5 cookie
sheets)
Cooking spray
2 cups fat-free cottage cheese
1 (8 oz.) 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 oz.) chocolate coated caramel peanut nougat bars
(such as Snickers), chopped and divided |
Preheat oven to 300° F. 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° F. 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.
Yield: 12 servings (serving size: 1 wedge).
CALORIES 271 (23% from fat); FAT 6.9g (sat 3.5g, mono
1g, poly 0.5g); PROTEIN 10.9g; CARB 41.8g; FIBER 0.3g; CHOL 49 mg; IRON
0.8 mg; SODIUM 352 mg; CALC 74 mg
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