Makes 16 servings
|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||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|
- 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.
- 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.
- 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.
- 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.
|Saturated Fat||1 g|
|Total Fat||7 g|
|Calories from Fat||26 %|
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