Creamy Vanilla-Caramel Cheesecake

By mollydahma

Ingredients

• "Egg-stra" Special Whites
• Egg whites provide the protein from eggs but don't contain the cholesterol found in egg yolks. That's good news for your heart.
• Success
• Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check.
• Variation
• If you’re an almond or walnut lover, use them in place of the pecans.
• Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake! From eatbetteramerica.
• Prep Time:20 min
• Start to Finish:5 hr 5 min
• makes:16 servings
• 15 chocolate or vanilla wafer cookies, crushed (1/2 cup)
• 2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
• 2/3 cup sugar
• 3 egg whites or 1/2 cup fat-free egg product
• 2 teaspoons vanilla
• 2 cups Yoplait® Original lowfat vanilla yogurt
• 2 tablespoons Gold Medal® all-purpose flour
• 1/3 cup fat-free caramel topping
• Pecan halves, if desired

Details

Servings 16

Preparation

Step 1

1. Heat oven to 300°F. 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.

Nutritional Information
1 Serving: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 17g); Protein 5g Percent Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 0% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.