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Turtle Cheesecake


Turtle Cheesecake

Turtle Cheesecake

Yield

Makes 16 servings

Ingredients

6 tablespoons reduced-fat margarine
1-1/2 cups graham cracker crumbs
2 envelopes unflavored gelatin
2 containers (8 ounces each) fat-free cream cheese
2 cups low-fat (1%) cottage cheese
1 cup sugar
1-1/2 teaspoons vanilla
1 container (8 ounces) reduced-fat nondairy whipped topping, thawed
1/4 cup fat-free caramel ice cream topping
1/4 cup fat-free hot fudge topping
1/4 cup chopped pecans

Preparation

  1. Preheat oven to 350°F. Spray bottom and side of 9-inch springform pan with nonstick cooking spray. Melt margarine in small saucepan over medium heat. Stir in graham cracker crumbs. Press crumb mixture firmly onto side or bottom of prepared pan. Bake 10 minutes. Cool.
  2. Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.
  3. Combine cream cheese, cottage cheese, sugar and vanilla in food processor or blender; process until smooth. Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set.
  4. Loosen cake from rim of pan. Remove side of pan from cake. Drizzle caramel and hot fudge toppings over cheesecake. Sprinkle pecans evenly over top of cake before serving.

Nutritional Information

Sodium 444 mg
Protein 10 g
Fiber <1 g
Carbohydrate 32 g
Cholesterol 5 mg
Saturated Fat 1 g
Total Fat 7 g
Calories from Fat 26 %
Calories 232

Dietary Exchange

Fat 1
Meat 1/2
Starch 2

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