Caramel Cheesecake Bars Directions:
Preheat the Oven:
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13-inch baking pan or line it with parchment paper.
Make the Crust:
- In a medium bowl, mix together graham cracker crumbs, ¼ cup sugar substitute, and melted light butter until evenly combined.
- Press the mixture firmly into the bottom of the prepared baking pan.
Prepare the Cheesecake Layer:
- In a large bowl, beat together reduced-fat cream cheese, ½ cup sugar substitute, and vanilla extract until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Pour the cream cheese mixture evenly over the prepared crust.
Add the Caramel Swirl:
- In a small bowl, mix sugar-free caramel topping and flour until well combined.
- Drizzle over the cheesecake layer, then use a knife to swirl the caramel into the filling.
Bake:
- Bake for 30-35 minutes, or until the filling is set and slightly firm to the touch.
Cool & Chill:
- Let the cheesecake bars cool completely at room temperature.
- Refrigerate for at least 3 hours, or until fully chilled.
Serve:
- Cut into 16 bars and serve chilled.
WW Points Calculation (WW-Friendly Version):
- Graham cracker crumbs: 12 Points
- Sugar substitute: 0 Points
- Light butter: 12 Points
- Reduced-fat cream cheese: 10 Points
- Vanilla extract: 0 Points
- Eggs: 0 Points
- Sugar-free caramel topping: 3 Points
- All-purpose flour: 1 Point
Total Points: 38 Points
Servings: 16 bars
Per Serving: 2.4 Points.
Nutrition Information (per serving):
- Calories: 120 kcal
- Fat: 7 g
- Protein: 5 g
- Carbohydrates: 10 g
- Sugar: 3 g
- Sodium: 90 mg
I'm waiting for your comments! Enjoy!
