No one will ever know that this is a low fat cheesecake. It is wonderful if you like chocolate, caramel, coconut, and nuts.
Crust 1 cup graham cracker crumbs 3 tablespoons Splenda 2 tablespoons butter or margarine, melted butter spray
Filling 8 ounces low fat cream cheese 4 ounces fat-free cream cheese 2 tablespoons fat-free milk 1/2 cup Splenda 1/3 cup sugar 1/3 cup cocoa powder 1/4 cup chocolate fat-free fudge sauce 2 medium eggs 2 teaspoons vanilla extract
1/4 cup caramel topping 1/4 cup fat-free sour cream 1/4 cup chopped pecans 1/2 cup coconut flakes 2 tablespoons coconut flakes, toasted
Preheat oven to 325 degrees. In a 9 inch pie pan, mix graham cracker crumbs, Splenda, and butter. Mix with a fork until blended. Press mixture firmly with hand on the bottom of the pan. Spray with butter spray until moist. Set aside.
In a medium bowl, combine low fat cream cheese, fat-free cream cheese, milk, Splenda, and sugar. Beat with mixer until well blended. Add cocoa powder, fudge sauce, eggs, and vanilla. Beat until smooth. Pour into crust. Bake 35 - 45 minutes or until cheesecake is set.
Cheesecake is done when the center barely moves when pan is touched. Remove from oven and cool to room temperature.
To prepare topping, combine caramel topping and sour cream in a small bowl. Add pecans and 1/2 cup coconut. Spread on top of cheesecake. In a non-stick skillet, toast 2 tablespoons coconut over medium heat, stirring constantly, until lightly brown. Sprinkle toasted coconut on top. Refrigerate until ready to serve.
Note: If fat-free cream cheese is unavailable, use all low fat cream cheese.
Nutritional Information per serving:
Calories 255 Fat, gm. 11 Protein, gm. 7 Carb. gm. 32 Cholesterol, mg. 60 Fiber, gm. 0.6
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