Recipe By : Kellogg® Company
Serving Size : 10 Preparation Time :0:45
Categories : Cheesecake
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
----Topping----
1/4 c walnuts -- chopped fine
1/2 c fat-free chocolate cookie crumbs
----Crust----
3 cups crispy rice cereal
1/3 cup brown sugar -- packed
2 tbsps margarine -- melted
1/4 c fat-free caramel topping
----Filling----
16 ozs fat-free cream cheese -- softened
3/4 c granulated sugar
1/4 tsp salt
2 egg whites
1/2 tsp lemon peel -- grated
1 tsp pure vanilla extract
1 c fat-free sour cream
Preheat oven to 350. Prepare a 9" pie pan with cooking spray; set aside. In
a mixing bowl, combine walnuts and chocolate crumbs; set aside. Place
crispy rice cereal, brown sugar, and margarine into food processor bowl.
Using metal blade, process until mixture is fine crumbs. Press in bottom
and 1" up sides of prepared pan. Bake for 8 minutes. Spread caramel topping
evenly over bottom of crust. Set aside 2 tablespoons of the
chocolate-walnut mixture and sprinkle remainder over topping; set aside. In
another mixing bowl, combine cream cheese, granulated sugar, salt, egg
whites, lemon peel, vanilla extract, and sour cream. Spread mixture over
prepared crust. Bake for 45 minutes or until center is set and cheesecake
starts to crack around edges. Remove from oven and cool 1 hour.
- - - - - - - - - - - - - - - - - -
Per serving: 285 Calories; 4g Fat (13% calories from fat); 10g Protein; 52g
Carbohydrate; 11mg Cholesterol; 523mg Sodium
NOTES : Chill about 2 hours or overnight before serving. Serve garnished
with chocolate-walnut mixture & caramel topping.
