Turtle Cheesecake
- 2 tbsp roughly chopped pecans
- Butter-flavored vegetable-oil cooking spray
- 20 chocolate graham crackers, finely ground
- 4 tsp light butter, melted
- 2 packages (8 ounces each) fat-free cream cheese
- 1 package (8 ounces) lowfat cream cheese
- 2 whole eggs
- 6 egg whites
- 21 ounces fat-free sweetened condensed milk (about 1 1/2 cans)
- 1/2 cup unsweetened cocoa powder
- 3/4 cup semisweet chocolate chips
- 1 cup caramel topping
- Heat oven to 325u0b0. Toast pecans on cookie sheet for 10 to 12 minutes; remove from oven. Raise oven heat to 375u0b0F. Coat a 9" springform pan with cooking spray. Combine cookies and butter in a bowl with your hands, then press into pan. Bake 10 minutes; remove from oven. In a food processor, puree cream cheeses, eggs, and egg whites. Add milk and cocoa and process until smooth and all one color. Add chocolate chips and pulse by switching the machine on and off a few times. Pour into pan and bake 40 minutes, until just set. Remove from oven. Cool in fridge for 30 minutes. Remove from pan and top with caramel and pecans.
pecans, butter, crackers, light butter, cream cheese, cream cheese, eggs, egg whites, condensed milk, cocoa, semisweet chocolate chips, caramel topping
Taken from www.epicurious.com/recipes/food/views/turtle-cheesecake-232428 (may not work)