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Caramel Apple Cheesecake

"In my opinion, cheesecake is the ultimate dessert," confides Kylene Owen, Jermyn, Pennsylvania, who took a traditional recipe and cut back on th fat and calories.

12 ServingsPrep: 25 min. Bake: 45 min. + chilling

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.

2 of 2

Caramel Apple Cheesecake (continued)

Directions (continued)

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.

Nutrition Facts: One piece equals 351 calories, 14 g fat (7 g saturated fat), 33 mg cholesterol, 466 mg sodium, 43 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 2 starch, 2 fat, 1 lean meat, 1 fruit.