| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Cheesecake | 10 | Servings | |
INGREDIENTS
| 1/4 | c | Walnuts; chopped fine |
| 1/2 | c | Fat-free chocolate cookie crumbs |
| 3 | c | Crispy rice cereal |
| 1/3 | c | Brown sugar; packed |
| 2 | tb | Margarine; melted |
| 1/4 | c | Fat-free caramel topping |
| 16 | oz | Fat-free cream cheese; softened |
| 3/4 | c | Granulated sugar |
| 1/4 | ts | Salt |
| 2 | Egg whites | |
| 1/2 | ts | Lemon peel; grated |
| 1 | ts | Pure vanilla extract |
| 1 | c | Fat-free sour cream |
INSTRUCTIONS
TOPPING CRUST FILLING Preheat oven to 350. Prepare a 9" pie pan with cooking spray; set aside. In a mixing bowl, combine walnuts and chocolate crumbs; set aside. Place crispy rice cereal, brown sugar, and margarine into food processor bowl. Using metal blade, process until mixture is fine crumbs. Press in bottom and 1" up sides of prepared pan. Bake for 8 minutes. Spread caramel topping evenly over bottom of crust. Set aside 2 tablespoons of the chocolate-walnut mixture and sprinkle remainder over topping; set aside. In another mixing bowl, combine cream cheese, granulated sugar, salt, egg whites, lemon peel, vanilla extract, and sour cream. Spread mixture over prepared crust. Bake for 45 minutes or until center is set and cheesecake starts to crack around edges. Remove from oven and cool 1 hour. Posted to Digest eat-lf.v096.n152 Date: Sat, 14 Sep 1996 18:16:55 -0500 From: matejka@bga.com (Anita A. Matejka)
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