Yes, Please-Cake!

By dealaura

Ingredients

• Ingredients:
• Cheesecake
• 16 oz. fat-free cream cheese, room temperature
• 1/2 cup granulated sugar (or HG Alternative)
• 1 tsp. vanilla extract
• 6 oz. (about 3/4 cup) fat-free vanilla Greek yogurt (like the kind by Chobani), room temperature
• 3 large egg whites or 1/2 cup liquid egg whites, room temperature
• 2 tbsp. lemon juice, room temperature
• 2 tbsp. all-purpose flour
• 2 tbsp. mini semi-sweet chocolate chips
• Topping
• 1 sheet (4 crackers) chocolate graham crackers, crushed
• 1/4 cup fat-free or light caramel dip (like the kinds by Marzetti)
• 1/4 cup chopped pecans

Details

Servings 8
Adapted from hungry-girl.com

Preparation

Step 1

Directions:
Preheat oven to 350 degrees. Spray a 9" springform cake pan with nonstick spray.

Set out all cheesecake ingredients. Combine cream cheese, sugar, and vanilla extract in a large bowl. With an electric mixer set to medium speed, beat until smooth, 1 - 2 minutes. Continuing to beat the mixture, gradually add yogurt, egg whites, lemon juice, and flour. Beat until thoroughly mixed, about 2 minutes.

Evenly pour mixture into the cake pan. Sprinkle with chocolate chips. Bake until firm, 40 - 45 minutes.

Once cheesecake has completely cooled, evenly top with crushed graham crackers. Drizzle with caramel dip and sprinkle with pecans.

Refrigerate until chilled, at least 1 hour. Release springform, slice, and dig in!