Caramel Apple Cheesecake (Light)
280 calories; 10 grams fat; 1 fiber
(compare to 30-48 grams of fat in other recipes)
Using light or fat free cream cheese and sour cream makes this a lighter, healthier version and you won't miss the taste!
- 8 crushed low fat honey graham crackers
- 1 t. cinnamon
- ¼ c melted butter (or 2 eggs whites)
- 8 oz light cream cheese
- 8 oz fat free cream cheese
- 1 c light sour cream
- ¾ c sugar
- 3 eggs (or egg beaters)
- 2 t. vanilla
- 1 T. lime juice
- 2 t. cinnamon
- Apple Filling
- 2 medium apples cored, peeled, and sliced (I mixed fugi and granny smith)
- ¼ c caramel sauce
- Streusel Topping
- 1/2 c brown sugar
- 1 t. cinnamon
- 1 c rolled oats
- 1 T. flour
- 1/8 c softened butter
Mix crust ingredients and press into spring form pan that has been sprayed with cooking spray. Bake at 350º F for 15 minutes. Let cool.
Beat cream cheese until smooth. Add sour cream and mix until smooth. Add sugar and blend together. Beat in eggs one at a time. Mix in vanilla, lime juice, and cinnamon.
In a large bowl, coat apples with caramel sauce. Pour half of the cheesecake over the baked crust. Spread apples over top of cheesecake and top with the other half of the cheesecake batter. Bake at 350º F for 30 minutes then add topping below and finish baking.
While it is baking combine all topping ingredients until crumbs form. After the first 30 minutes of baking, sprinkle this mixture over cheesecake. Bake an additional 30 minutes or until center jiggles when pan is gently shaken. Turn off oven. Let stand in oven with door closed 1 hour. Run knife around edge of pan. Cool on a rack. Chill overnight. Drizzle with caramel sauce before serving.