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Pralines-and-Cream Cheesecake

Prep time 15 mins
Bake time 25 mins
Stand time 10 mins
Chill time 3 hrs
Yield Makes 8 servings
We shaved off 163 calories and 16 fat grams from each serving of Sherry's original cheesecake recipe.

Ingredients

  • 2 (8-ounce) packages 1/3-less-fat cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 egg whites
  • 1 large egg
  • 1/2 cup almond-toffee bits
  • 1 (6-ounce) reduced-fat graham cracker crust
  • 8 tablespoons reduced-fat whipped topping
  • 8 teaspoons caramel syrup
  • 8 teaspoons almond-toffee bits

Nutrition Information

  • calories 401
  • caloriesfromfat 49 %
  • fat 21.8 g
  • satfat 10.8 g
  • monofat 0.2 g
  • polyfat 0.1 g
  • protein 8.9 g
  • carbohydrate 42.8 g
  • fiber 0.0 g
  • cholesterol 72 mg
  • iron 0.5 mg
  • sodium 459 mg
  • calcium 45 mg

How to Make It

  1. Beat first 3 ingredients at medium speed with an electric mixer until blended. Add egg whites, 1 at a time, beating just until blended. Add egg, beating just until blended. Stir in 1/2 cup almond-toffee bits. Pour into graham cracker crust.

  2. Bake at 325° for 25 minutes or until edges of cheesecake are set and center is almost set. Turn off oven; let cheesecake stand in oven 10 minutes. Remove from oven, and cool completely on a wire rack. Cover and chill at least 3 hours. Serve each slice with 1 tablespoon whipped topping, 1 teaspoon caramel syrup, and 1 teaspoon almond-toffee bits.

  3. Note: For testing purposes only, we used Heath Bits O'Brickle Almond Toffee Bits.