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Pralines-and-Cream Cheesecake

We shaved off 163 calories and 16 fat grams from each serving of Sherry's original cheesecake recipe.

Southern Living JANUARY 2006

  • Yield: Makes 8 servings
  • Prep time:15 Minutes
  • Bake:25 Minutes
  • Stand:10 Minutes
  • Chill:3 Hours


  • 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


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.

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.

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

Nutritional Information

Amount per serving
  • Calories: 401
  • Calories from fat: 49%
  • Fat: 21.8g
  • Saturated fat: 10.8g
  • Monounsaturated fat: 0.2g
  • Polyunsaturated fat: 0.1g
  • Protein: 8.9g
  • Carbohydrate: 42.8g
  • Fiber: 0.0g
  • Cholesterol: 72mg
  • Iron: 0.5mg
  • Sodium: 459mg
  • Calcium: 45mg

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Pralines-and-Cream Cheesecake recipe