Creamy Vanilla Caramel Cheesecake
Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!
15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
2 (8 ounce) packages reduced-fat cream cheese (Neufchâtel), softened
2/3 cup granulated (white) sugar
3 egg whites or 1/2 cup fat-free cholesterol-free egg product
2 teaspoons vanilla extract
2 cups vanilla low-fat yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
pecan halves, if desired
Preheat oven to 300°F (149°C). Grease a 9-inch springform pan with cooking spray. Sprinkle cookie crumbs over bottom of pan.
Beat cream cheese in medium bowl with electric mixer on medium speed until smooth. Add sugar, egg whites and vanilla. Beat on medium speed about 2 minutes or until smooth. Add yogurt and flour. Beat on low speed until smooth.
Carefully spread batter over cookie crumbs in pan. Bake 1 hour. Turn off oven; cool in oven 30 minutes with door closed. Remove from oven; cool 15 minutes. Cover and refrigerate at least 3 hours.
Drizzle caramel topping over cheesecake. Garnish with pecan halves.
Preparation Time: 20 minutes
Bake Time: 1 hour
Cool Time: 45 minutes
Chill Time: 3 hours
Total Time: 5 hours 5 minutes
Place the springform pan on a baking sheet before putting in the oven to keep pesky drips in check.
If you're an almond or walnut lover, use them in place of the pecans.
For more helpful tips see Cheesecake Basics.
Store in refrigerator.
Amount per serving: Calories 175 (Calories from Fat 65), Total Fat 7 g (Saturated Fat 5 g), Cholesterol 25 mg; Sodium 180 mg; Total Carbohydrate 23 g (Dietary Fiber 0 g), Protein 5 g; Exchanges: 1 Starch; 1/2 Milk; 1 Fat