No-Bake Cheesecake with Bourbon Pecan Caramel

Ingredients:

Store-bought graham cracker crust (or you can make homemade)

8 oz. (1/3 fat free) cream cheese
16 oz. fat free cream cheese
1/2 c. sugar
1 Tbs. vanilla
1/4 tsp. salt
3 Tbs. cold water
2 1/4 tsp. unflavored gelatin
1 c. milk, 1%

Combine the cream cheese and sugar in an electric mixer. Add in the vanilla and salt. In a small bowl, combine the water and gelatin and stir together. Let stand for 2 minutes. Heat the milk in a small saucepan, but Do Not boil. Stir the gelatin mix into the milk. Pour into the cream cheese mixture and beat until everything is well combined. Pour the mixture into the prepared crust and chill for at least 2 hours.

Caramel:

2 Tbs. margarine
2/3 c. brown sugar
1/3 c. maple syrup
1 Tbs. heavy whipping cream
1/4 tsp. salt
2 Tbs. bourbon (I used Jack Daniel's Tennessee Whiskey)
1/2 c. chopped pecans, toasted

Melt the butter in a small saucepan over medium-high heat. Add the brown sugar, maple syrup, heaving whipping cream and salt and stir till everything is dissolved. Bring the mixture to a boil, and then reduce the heat to medium. Cook five minutes and DO NOT STIR. Remove the pan from the heat and let cool for a few minutes until the mixture thickens slightly. Pour over each individual serving of cheesecake.

 (Makes 16 servings, 7 WW points per slice which includes the caramel sauce.)