A healthier (sort of ) dessert. This looks so amazing!!!! I LOVE caramel! Be sure to Share this post to save to your wall.
16 low-fat honey graham crackers (4 large cracker sheets)
1/4 cup granulated sugar
2 tablespoons butter, melted
12 ounces 1/3-less-fat cream cheese, softened
12 ounces fat-free cream cheese, softened
1/2 cup granulated sugar
1/4 cup crème fraîche
2 teaspoons vanilla extract
1/4 teaspoon salt
3 tablespoons cold water
2 1/4 teaspoons unflavored gelatin
1 cup fat-free milk
2 tablespoons butter
2/3 cup packed brown sugar
1/3 cup maple syrup
1 tablespoon whipping cream
1/4 teaspoon salt
2 tablespoons bourbon
1/2 cup chopped pecans, toasted
1. To prepare crust, place crackers in a food processor; process until
finely ground. With motor running, add 1/4 cup granulated sugar and 2
tablespoons melted butter to cracker crumbs through food chute; process
until blended. Place crumb mixture in a 9-inch springform pan coated
with cooking spray; press evenly into bottom of pan. Freeze 20 minutes
or until firm.
2. To prepare cheesecake, combine cheeses, 1/2 cup
granulated sugar, and crème fraîche in a large bowl; beat with a mixer
at medium speed until smooth. Beat in vanilla and 1/4 teaspoon salt.
Combine 3 tablespoons cold water and gelatin; let stand 2 minutes or
until gelatin dissolves. Heat milk in a small saucepan to 180° (do not
boil). Stir gelatin mixture into hot milk, stirring well. Beat gelatin
mixture into cheese mixture. Pour cheese mixture into prepared crust;
chill 2 hours or until set.
3. To prepare the caramel, melt 2
tablespoons butter in a small saucepan over medium-high heat. Add brown
sugar and next 3 ingredients (through 1/4 teaspoon salt); stir with a
whisk just until sugar melts. Bring mixture to a boil; reduce heat to
medium, and cook 5 minutes (do not stir). Remove pan from heat. Stir in
bourbon and toasted pecans. Cool slightly.
4. Slice cheesecake into 16 wedges. Place 1 wedge on each of 16 plates; drizzle 1 tablespoon caramel over each serving.