Caramel Apple Cheesecake Recipe

Ingredients

• 1-1/4 cups reduced-fat graham cracker crumbs (about 6 whole crackers)
• 1/4 cup finely chopped walnuts
• 2 tablespoons brown sugar
• 2 tablespoons butter, melted
• 
  FILLING:
• 2 large tart apples, peeled and sliced
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 2 packages (8 ounces each) reduced-fat cream cheese
• 2 packages (8 ounces each) fat-free cream cheese
• 1 cup sugar
• 1-1/4 cups egg substitute
• 1/2 cup reduced-fat sour cream
• 1/4 cup chopped walnuts
• 3/4 cup fat-free caramel ice cream topping

Directions

• In a bowl, combine the crumbs, nuts, brown sugar and butter. Press onto the bottom and up the sides of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake 350° for 8-10 minutes or until lightly browned. Cool on a wire rack.
• In a small nonstick skillet coated with cooking spray, cook apples over medium heat for 6-8 minutes or until tender. Stir in cinnamon and nutmeg; set aside.
• In a bowl, beat cream cheese and sugar until smooth. Add egg substitute and sour cream just until blended. Stir in apple mixture and walnuts. Pour into crust. Place pan on a 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 a 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. Yield: 12 servings.

Caramel Apple Cheesecake published in Light & Tasty October/November 2004, p47