Snickers Cheesecake

Snickers Cheesecake Recipe
HOWARD L. PUCKETT
Fat-free cottage cheese and sour cream, plus light cream cheese, make this lightened Snickers cheesecake taste more decadent than it really is.  Each slice of this dessert recipe has fewer than 300 calories and 7 grams of fat.

Yield:

12 servings (serving size: 1 wedge)

Recipe from

Nutritional Information

Calories 271
Caloriesfromfat 23 %
Fat 6.9 g
Satfat 3.5 g
Monofat 1 g
Polyfat 0.5 g
Protein 10.9 g
Carbohydrate 41.8 g
Fiber 0.3 g
Cholesterol 49 mg
Iron 0.8 mg
Sodium 352 mg
Calcium 74 mg

Ingredients

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

Preparation

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.

Note:

Jim Thorton,

October 1998
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