Creamy Vanilla-Caramel Cheesecake

 

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.