CHOCOLATE CARAMEL CHEESECAKE

Chocolate Caramel Cheesecake image

This recipe proves that you can bake terrific tasting cheesecakes with less fat. I call it the "Skinny Turtle" because layers of caramel and nuts top the graham cracker crust, complementing the chocolate cheesecake. -Tamara Trouten of Fort Wayne, Indiana

Provided by Taste of Home

Time 1h5m

Yield 12 servings.

Number Of Ingredients 9

Ingredients

6 whole reduced-fat graham crackers, crushed
3 tablespoons butter, melted
25 caramels
1/4 cup fat-free evaporated milk
1/4 cup chopped pecans
2 packages (8 ounces each) reduced-fat cream cheese
1/3 cup sugar
1/3 cup semisweet chocolate chips, melted and cooled
2 large eggs, room temperature, lightly beaten

Steps:

In a small bowl, combine graham cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 350° for 5-10 minutes or until set. Cool on a wire rack. , In a small saucepan over low heat, stir caramels and milk until smooth. Pour over crust. Sprinkle with pecans. , In a large bowl, beat cream cheese and sugar until smooth. Beat in melted chocolate. Add eggs; beat on low speed just until combined. Pour over caramel layer. Place pan on baking sheet. , Bake at 350° for 30-35 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. , Chill for 4 hours or overnight. Remove sides of pan. Refrigerate leftovers.

Nutrition Facts : Calories 284 calories, Fat 17g fat (10g saturated fat), Cholesterol 71mg cholesterol, Sodium 270mg sodium, Carbohydrate 29g carbohydrate (24g sugars, Fiber 1g fiber), Protein 7g protein.