Caramel Apple Cheesecake IV
1-1/4 cups crushed reduced-fat cinnamon graham crackers - about 14 squares
1/4 cup finely chopped walnuts
2 tablespoons brown sugar
2 tablespoons butter, melted
2 large tart apples, peeled and sliced
1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
2 pkgs. (8 oz. each) reduced-fat cream cheese
2 pkgs. (8 oz. each) fat-free cream cheese
1 cup sugar
1-1/4 cups egg substitute
1/2 cup reduced-fat sour cream
1/4 cup chopped walnuts, toasted
3/4 cup fat-free caramel ice cream topping
In a bowl, combine the crumbs, nuts, brown sugar, and butter. Press into the bottom and up the side of a 9-in springform pan coated with nonstick cooking spray. Place on a baking sheet. Bake at 350ºF for 8-10 minutes or until lightly browned. Cool on a wire rack.
In a small nonstick skillet coated with nonstick cooking spray, cook apples over medium heat for 6-8 min. or until tender. Stir in cinnamon and nutmeg, set aside.
In a small mixing bowl, beat cream cheese and sugar until smooth. Add egg substitute and sour cream just until blended. Stir in apple mixture and walnuts. Pour into crust. Place pan on a baking sheet. Bake at 350ºF for 45-55 minutes or until center is almost set. Turn oven off, leave cheesecake in oven with door ajar for 30 min. Remove from oven. Carefully run a knife around the edge of pan to loosen. Cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Before serving: drizzle with caramel topping. Refrigerate any leftovers.