Caramel Apple Pecan Cheesecake
From sweetcuddle 14 years ago
- 35 minutes to make
- Serves 6
* 1 (21 ounce) can apple pie filling * 1 (6 ounce) reduced fat graham cracker pie crust * 2 (8 ounce) containers nonfat cream cheese, at room temperature * ⅓ cup SPLENDA® No Calorie Sweetener, Granulated * 1 teaspoon vanilla extract * 2 eggs * ¼ cup caramel ice cream topping * ⅓ cup chopped pecans
Ingredients
- * 1 (21 ounce) can apple pie filling shopping list
- * 1 (6 ounce) reduced fat graham cracker pie crust shopping list
- * 2 (8 ounce) containers nonfat cream cheese, at room temperature shopping list
- * ⅓ cup SPLENDA® No Calorie Sweetener, Granulated shopping list
- * 1 teaspoon vanilla extract shopping list
- * 2 eggs shopping list
- * ¼ cup caramel ice cream topping shopping list
- * ⅓ cup chopped pecans shopping list
How to make it
- 1.
- Preheat oven to 350 degrees F (175 degrees C). Reserve ¾ cup of apple pie filling.
- 2.
- Spoon remaining pie filling into crust. In a large bowl, combine cream cheese, SPLENDA® Granulated Sweetener, and vanilla. Beat until smooth, then beat in eggs one at a time. Pour over apple filling in crust.
- 3.
- Bake at 350 degrees F (175 degrees C) for 35 minutes, or until center is set. Remove from oven, and cool to room temperature.
- 4.
- In a small saucepan melt caramel with reserved apple filling. Arrange apple slices around outside edge of cheesecake. Spread caramel sauce evenly over the top. Sprinkle with chopped pecans. Chill until ready to serve.
- Note
- 2 Starches, 1 Fat
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