CREAMY VANILLA-CARAMEL CHEESECAKE

Creamy Vanilla-Caramel Cheesecake image

Betty Crocker's Diabetes Cookbook shares a recipe! Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h5m

Yield 16

Number Of Ingredients 9

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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

Steps:

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

Nutrition Facts : Calories 175, Carbohydrate 23 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 180 mg