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    Creamy Vanilla-Caramel Cheesecake


    Source of Recipe


    Betty Crocker's Diabetes Cookbook


    Recipe Introduction


    Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!


    List of 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


    1. Heat oven to 300ºF. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
    2. 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.
    3. 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.
    4. Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.


    Final Comments


    Makes:16 servings

    Variation
    If you’re an almond or walnut lover, use them in place of the pecans.


 

 

 

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