| 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 |
| 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. |
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| Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check. |
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| If you’re an almond or walnut lover, use them in place of the pecans. |
Nutrition Information:
175 ( 65 ); 7 g ( 5 g); 25 mg; 180 mg; 23 g ( 0g); 5 g 6 %; 0%; 6 %; 0% 1 ; 1/2 ; 1
| Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license. |