Pralines-And-Cream Cheesecake
- 2 (8-ounce) packages 1/3-less-fat cream cheese, softened
- 1/2 cup sugar
- 1/2 teaspoon vanilla extract
- 2 egg whites
- 1 large egg
- 1/2 cup almond-toffee bits
- 1 (6-ounce) reduced-fat graham cracker crust
- 8 tablespoons reduced-fat whipped topping
- 8 teaspoons caramel syrup
- 8 teaspoons almond-toffee bits
- Beat first 3 ingredients at medium speed with an electric mixer until blended. Add egg whites, 1 at a time, beating just until blended. Add egg, beating just until blended. Stir in 1/2 cup almond-toffee bits. Pour into graham cracker crust.
- Bake at 325u0b0 for 25 minutes or until edges of cheesecake are set and center is almost set. Turn off oven; let cheesecake stand in oven 10 minutes. Remove from oven, and cool completely on a wire rack. Cover and chill at least 3 hours. Serve each slice with 1 tablespoon whipped topping, 1 teaspoon caramel syrup, and 1 teaspoon almond-toffee bits.
- Note: For testing purposes only, we used Heath Bits O'Brickle Almond Toffee Bits.
cream cheese, sugar, vanilla, egg whites, egg, almondtoffee bits, graham cracker crust, topping, caramel syrup, almondtoffee bits
Taken from www.myrecipes.com/recipe/pralines-and-cream-cheesecake (may not work)