Pralines-And-Cream Cheesecake

• 2 (8 ounce) packages reduced-fat cream cheese, softened
• 12 cup sugar
• 12 teaspoon vanilla extract
• 2 egg whites
• 1 large egg
• 12 cup almond toffee bits
• 1 (6 ounce) reduced fat graham cracker crust
• 8 tablespoons reduced-fat whipped topping
• 8 teaspoons caramel sundae syrup
• 8 teaspoons almond toffee bits

1. Beat first 3 ingredients at medium speed with a mixer until well blended.
2. Add egg whites, 1 at a time, beating until just blended.
3. Add egg, beating until just blended.
4. Stir in 1/2 cup almond-toffee bits.
5. Pour into graham cracker crust.
6. Bake at 325 degrees for 25 minutes or until center of cake is set.
7. Turn off oven; let cheesecake stand for 10 minutes.
8. Remove from oven, and cool completely on a wire rack.
9. Cover and chill at least 3 hours.
10. Serve each slice with 1 tablespoon whipped topping, 1 teaspoon caramel syrup, and 1 teaspoon almond-toffee bits.

cream cheese, sugar, vanilla, egg whites, egg, almond toffee bits, graham cracker crust, topping, caramel sundae syrup, almond toffee bits

Taken from www.food.com/recipe/pralines-and-cream-cheesecake-154306 (may not work)