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Turtle Cheesecake Reduced Fat Recipe

Indulge in the decadent delight of Turtle Cheesecake without the guilt! This reduced-fat recipe delivers all the rich, caramel-chocolate-pecan goodness you crave, but with a lighter twist. Perfect for satisfying your sweet tooth without derailing your healthy eating goals. Get ready for a creamy, dreamy dessert that's sure to impress!

Prep Time 30 mins
Cook Time 160 mins
Calories 292.3 kcal
Protein 15g
Rating 5.0 (2 Reviews)
Turtle Cheesecake Reduced Fat 12

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Turtle Cheesecake Reduced Fat

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How to Make Turtle Cheesecake Reduced Fat

  1. Preheat oven to 300°F (150°C).
  2. Grease a 9-inch springform pan.
  3. In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup (57g) melted unsalted butter. Mix until well combined.
  4. Press the crumb mixture into the bottom and up the sides (about 1 inch) of the prepared pan. Firmly pack the mixture.
  5. In a large mixing bowl, beat together 16 ounces (450g) cream cheese (softened), ½ cup (120ml) reduced-fat sweetened condensed milk, and ¾ cup (170g) Splenda (or your preferred sugar substitute). Beat until smooth and creamy.
  6. Add 2 large eggs, 1 tablespoon lime juice, and 1 teaspoon vanilla extract. Beat until just combined. Do not overmix.
  7. In a microwave-safe bowl, melt 8 ounces (227g) semi-sweet chocolate chips in 30-second intervals, stirring until completely smooth.
  8. Stir 2 cups of the cheesecake batter into the melted chocolate chips. Mix thoroughly.
  9. Spoon alternating layers of the chocolate batter and the remaining vanilla batter into the prepared crust, beginning and ending with the vanilla batter. Use a spoon or piping bag for even distribution.
  10. Bake for 65-75 minutes, or until the edges are set and the center is just slightly jiggly. A slight jiggle is okay; it will firm up as it cools.
  11. Cool in the pan on a wire rack for 10 minutes.
  12. Run a thin knife around the edge of the cheesecake to loosen it from the pan.
  13. Cool completely on the rack.
  14. Drizzle with ½ cup (120ml) chocolate syrup and ½ cup (120ml) caramel syrup.
  15. Sprinkle with ½ cup chopped pecans and ¼ cup mini chocolate chips.
  16. Refrigerate for at least 4 hours, or preferably overnight, to allow the flavors to meld and the cheesecake to set completely.
  17. Remove from the pan before serving.

Nutrition Information (Approximate per serving)

Sodium

12 g

Sugar

59g

Fat

47g

Carbs

7g

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Time To Make Course Preparation For Large Groups Desserts Cheesecake Number Of Servings 4 Hours Or Less