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Creamy Vanilla-Caramel Cheesecake
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Prep Time:
20 minutes
Total Time:
5 hours 5 minutes
Indulgent caramel pecan cheesecake for dessert - sweet satisfaction for those with diabetes.
Ingredients:
  • 15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
  • 2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
  • 2/3 cup sugar
  • 3 egg whites or 1/2 cup fat-free cholesterol-free egg product
  • 2 teaspoons vanilla
  • 2 cups vanilla low-fat yogurt
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 1/3 cup fat-free caramel topping
  • Pecan halves, if desired
Instructions:
  • Preheat the oven to 300°F. Grease a 9x3-inch springform pan with cooking spray, then evenly spread cookie crumbs over the bottom.
  • In a medium bowl, use an electric mixer to beat cream cheese until smooth. Add sugar, egg whites, and vanilla, then beat for about 2 minutes until smooth. Mix in yogurt and flour on low speed until smooth.
  • Spread the batter evenly over the cookie crumbs in the pan. Bake for 1 hour. Turn off the oven and allow the dish to cool in the oven with the door closed for 30 minutes. Remove from the oven and cool for an additional 15 minutes. Cover and refrigerate for at least 3 hours before serving.
  • Pour luscious caramel sauce over the decadent cheesecake and decorate with pecan halves before chilling in the fridge.

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