TOPPING
1/4 c Walnuts; chopped fine
1/2 c Fat-free chocolate cookie
-crumbs
-CRUST-
3 c Crispy rice cereal
1/3 c Brown sugar; packed
2 tb Margarine; melted
1/4 c Fat-free caramel topping
FILLING
16 oz Fat-free cream cheese;
-softened
3/4 c Granulated sugar
1/4 ts Salt
2 Egg whites
1/2 ts Lemon peel; grated
1 ts 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.
Yields
10 Servings