You guys…this cheesecake…it’s intense.
It’s rich and creamy, and if you’re a Heath bar-lover like me (or my dad!), you’re going to flat-out adore this cheesecake.
I actually have made a version of this cheesecake before (the original recipe which I adapted mine from), for my dad a year ago when I was down in Florida. That version, however, was full of a lot more fat, and a lot more sugar. Here’s some silly iPhone photos of it—you can see the crust is graham, and the whipped cream is just plain:
I’m not going to lie to you and tell my version is “healthy,” but it is lightened-up, for sure (plus you’ll get some protein in the form of Greek yogurt)! And guess what? It seriously doesn’t taste any less rich, and the flavor swaps I made make it even more delicious!
So, what sort of ingredient changes did I make? Well, I made a pretty obvious change by switching regular cream cheese for Neufchatel. Neufchatel seriously tastes exactly the same, but it has 1/3 less fat. I use it in any cheesecake I make. I also switched sour cream out for nonfat Greek yogurt (and subbed Greek yogurt for 1/3 of the cream cheese). Again, tastes remarkably similar, but you’re saving almost 600 calories, and 90 grams of fat! Crazy, right?
A couple other health-conscious changes I made: reduced the butter by half, reduced the sugar by 70%, swapped two of the eggs out for egg whites, and used half of the amount of whipped cream.
And would you believe that this cheesecake still tastes like the richest, most-indulgent thing, ever?
I made some pretty spectacular flavor changes, too. I switched graham cracker crumbles out for crumbled chocolate wafer cookies, used my absolute favorite Salted Vanilla Bean Caramel recipe, and flavored my whipped cream with cocoa powder—yes, chocolate whipped cream is happening!
Do you see that ^ ?! There is freaking Heath bar in the chocolate crust, followed by a layer of melted dark chocolate smeared on top. (I’m doing my best to not go grab a slice of this out of the fridge as I type this. It’s positively mouth-watering.) Anyway, then we have the cheesecake itself which has the best ever caramel sauce mixed into it. All this is topped with more Heath that has been mixed with more caramel, and chocolate whipped cream lines the outside. It’s insane…insanely freakin’ fabulous.
The one thing I do have to apologize for, is not having any high-qulaity photos of the whole thing. The camera died right as I went to snap the first shot, and we were in the process of walking out the door to bring this beauty to our neighbor’s house. I do have some very silly phone shots, though:
By the way those little cups you see around the outside? Homemade Salted Caramel Peanut Butter Cups—Ho. Lee. Crap. So easy that they hardly require a recipe, but if you guys want, I’ll make ‘em again for the blog!
You’re so going to love this cheesecake, though. It’s the perfect indulgent treat, and ya know, we all have to indulge every now and again…even if we’re trying to eat super dee duper healthy for our upcoming cruise… I did some vigorous calisthenics at the gym to make up for a slice of this thing ,and my legs are dyyyyying, right now! Yowza!
P.S.—Don’t forget about my giveaway going on right now! All you have to do to enter is use the widget at the bottom of the post to “like” me on Facebook (or if you already do, just press the button to verify it)!