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Snickers Cheesecake
2/3 c chocolate graham cracker crumbs
Cooking spray
2 c fat-free cottage cheese
250 g light cream cheese (8 oz)
3/4 c packed brown sugar
1/2 c granulated sugar
1/2 c fat-free sour cream
1/4 c all-purpose flour
2 teaspoon vanilla extract
2 lg eggs
2 lg egg whites
1/4 c fat-free caramel sundae syrup; divided
2 chocolate-coated; (2 oz each) caramel-peanut nougat bars, chopped and divided
Preheat oven to 300 deg.
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 deg 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).
This page is maintained by
Chef Frank Fileccia, CCC, CEC, GOM
(
Frank's Recipes
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Copyright
© Frank Fileccia 1998, 1999, 2000, 2001, 2002, 2003, 2004.
