CRUST
1-1/2 cups Grapenuts Cereal
1/3 cup Apple Juice
1 tsp Cinnamon
FILLING
1 jar Fat Free Caramel or Butterscotch Ice Cream Topping
1 8oz Lowfat Cream Cheese
1 8oz Nonfat Cream Cheese
1 4oz ctn Fat Free Vanilla Yogurt
3 Egg Whites
1 Egg
1-1/2 Granny Smith Apples (chopped thinly)
2 Tbsp Flour
1 tsp Cinnamon
1/4 tsp Nutmeg
Preheat oven to 350F.
Pour 1/2 of caramel sauce over pie crust. (works best if caramel sauce is warm).
Beat cream cheese and sugar. Add eggs, beating until smooth.
Combine the apples, flour and spices together in a separate bowl.
Then fold into cream cheese mixture until combined. Spoon cream cheese
mixture into springform pan over the caramel. Bake 40 minutes.
Pour remaining caramel sauce over the cheesecake. Bake another 15
minutes.
Chill before serving.
back HOME
back to The
CARAMEL PAGE
back to The ARO
Online Cookbook