1/4 c Chopped pecans
1/2 c Mini semi-sweet morsels
3 c Rice Krispies
1/3 c Firmly packed brown sugar
3 tb Margarine
1/4 c Caramel ice cream topping
16 oz Light cream cheese, softened
3/4 c Granulated sugar
1/4 ts Salt
2 Eggs
1/2 ts Grated lemon peel
1 ts Vanilla
1 c Light sour cream
Vegetable cooking spray
In a small bowl combine pecans and chocolate morsels. Set aside.
Place Rice Krispies, brown sugar and margarine into a food processor
bowl. Using metal blade, process until mixture is fine crumbs. Press
in bottom and 1" up sides of a 9" spring form pan coated with cooking
spray.
Bake at 350 degrees for 8 minutes. Spread caramel topping evenly over
bottom of crust. Set aside 2 tablespoons of the chocolate-pecan
mixture and sprinkle remainder over topping. Set aside.
In large mixer bowl, beat cream cheese until smooth. Add granulated
sugar and salt. Beat in eggs, one at a time, mixing well after each
addition. Remove from mixer and stir in, lemon peel, vanilla and sour
cream. Spread mixture over prepared crust.
Bake at 350 degrees for about 45 minutes or until center is set and
cheesecake starts to crack around edges. Remove from oven and cool 1
hour. Remove side from pan. Chill about 2 hours or overnight before
serving. Serve garnished with chocolate-pecan mixture and additional
caramel topping, if desired.
Serving size: 1/10 cheesecake 410 calories 24 g fat 90 mg cholesterol
390 mg sodium 41 g carbohydrates 1 g fiber 8 g protein
