Caramel Apple Cheesecake 7 Recipe

  • 1 1/4 cups crushed reduced-fat cinnamon graham crackers (14 squares)
  • 1/4 cup finely chopped walnuts
  • 2 tablespoons brown sugar
  • 2 tablespoons butter, melted
  • Filling
  • 2 tart apples, peeled and sliced (large)
  • 1/2 teaspoon ground cinnamon
  • 1/2 teaspoon ground nutmeg
  • 2 packages each) reduced-fat cream cheese (8 ounce pkgs)
  • 2 packages each) fat-free cream cheese (8 ounce pkgs)
  • 1 cup Sugar
  • 1 1/4 cups egg substitute
  • 1/2 cup reduced-fat sour cream
  • 1/4 cup chopped walnuts, toasted
  • 3/4 cup fat-free caramel ice cream topping
Preheat oven to 350°. In bowl, combine crumbs, nuts, brown sugar, and butter. Press onto bottom and up the sides of 9 inch springform pan coated with nonstick cooking spray. Place on baking sheet. Bake at 350° for 8-10 minutes or until lightly browned. In small nonstick skillet coated with nonstick cooking spray, cook apples over medium heat for 6-8 minutes or until tender. Stir in cinnamon and nutmeg. Set aside. In mixing bowl, beat cream cheese and sugar until smooth. Add egg substitute and walnuts. Pour into crust. Place pan on baking sheet. Bake at 350° for 45-55 minutes or until center is almost set. Turn oven off; leave cheesecake in oven with door ajar for 30 minutes. Remove from oven. Carefully run knife around edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Before serving, drizzle with caramel topping. Refrigerate leftovers.
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