Light Low-fat Macadamia Crunch Caramel CheesecakeCaramel and cheesecake are my idea of heaven!  But unfortunately, if I ate it as often as I think about it, boy would my diet be in trouble!  But you can manage your weight and enjoy a cheesecake splurge now and then, you just have to choose the right cheesecake recipe!

This is Charli’s lightened version of a caramel pecan cheesecake she based on the well-loved Bon Apetit Toffee Crunch Cheesecake recipe posted on the Epicurus website.  Charli’s version uses fat-free cream cheese, fat-free sour cream, and fat-free evaporated milk so the fat is just 7 grams per serving – it’s a low fat cheesecake that doesn’t taste like it!

Charli also skips the candy bar topping found on the full fat version and switches it out for Macadamia nuts.  They add the perfect crunch for this delicious cheesecake!

Macadamia Crunch Caramel Cheesecake
Instead of a candy bar for crunch, this one uses macadamia nuts!
Author:
Type: Dessert
Yield: 18
Prep Time: 
Cooking Time: 
Total Time: 
Ingredients
  • 2 cups gingersnap cookie crumbs (approx 9.5oz)
  • 1 tbsp smart balance butter, melted
  • 6 cups fat-free cream cheese
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup fat-free sour cream
  • 4 eggs
  • 2 cups gingersnap cookie crumbs (approx 9.5oz)
  • 1 tbsp smart balance butter, melted
  • 6 cups fat-free cream cheese
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 cup fat-free sour cream
  • 4 eggs
  • ⅓ cup fat free evaporated milk
  • 3 tbsp brown sugar
  • 1½ cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup macadamia nuts, roughly chopped
Instructions
  1. Preheat oven to 325F
  2. Mix cookie crumbs with butter and press into bottom of 9x13" springform baking pan.
  3. In large bowl, beat cream cheese, sugar, vanilla, eggs, and sour cream until smooth.
  4. Pour batter on to crust and bake for 40 minutes.
  5. Cool completely, then refrigerate overnight.
  6. TOPPING: In small sauce pan over medium heat, bring evaporated milk and brown sugar to boil stirring constantly.
  7. Pour into mixing bowl and add powdered sugar and vanilla extract. Beat until creamy at medium speed.
  8. Chill until thickened but still pourable, about 15 minutes.
  9. Sprinkle macadamia pieces over top of cake then spoon over caramel topping (just to edges).
  10. Chill for an additional 2-4 hours.
Notes
This needs a full night in the fridge (if you can stand it!) so make it the day before.
Serving Size: 1/182807g40g30g1g10g
:me:

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