Shelly's Recipe

PRALINES-AND-CREAM CHEESECAKE

Category: Cheesecake

2 (8 oz) pkg cream cheese, softened
1/2 cup sugar
1/2 tsp vanilla extract
2 egg whites
1 large egg
1/2 cup almond-toffee bits
1 (6 oz) reduced-fat graham cracker crust
8 tbsp reduced-fat whipped topping
8 tsp caramel syrup
8 tsp almond-toffee bits

Beat first 3 ingredients at medium speed with an electric mixer until blended. Add egg whites, 1 at a time, beating just until blended. Add egg, beating just until blended. Stir in 1/2 cup almond-toffee bits. Pour into graham cracker crust.

Bake at 325 for 25 minutes or until edges of cheesecake are set and center is almost set. Turn off oven; let cheesecake stand in oven 10 minutes. Remove from oven, and cool completely on a wire rack. Cover and chill at least 3 hours. Serve each slice with 1 tbsp whipped topping, 1 tsp caramel syrup, and 1 tsp almond-toffee bits.