Creamy Vanilla-Caramel Cheesecake |
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Prep Time: 15 Minutes Cook Time: 300 Minutes |
Ready In: 315 Minutes Servings: 10 |
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This is too good to be true! Creamy vanilla and caramel - guilt free! Ingredients:
15 reduced-fat vanilla wafers, crushed (1/2 cup) |
2 (8 ounce) packages reduced-fat cream cheese, softened (neufchƒ tel) |
2/3 cup sugar |
3 egg whites or 1/2 cup egg substitute |
2 teaspoons vanilla |
2 cups low-fat vanilla yogurt |
2 tablespoons gold medal all-purpose flour |
1/3 cup fat-free caramel topping |
1 cup chopped pecans, if desired |
Directions:
1. Heat oven to 300ºF.
2. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
3. 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.
4. 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.
5. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
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