Creamy Vanilla-Caramel Cheesecake

Creamy Vanilla-Caramel Cheesecake

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!

Prep Time

20

Minutes

Total Time

5:05

Hrs:Mins

Makes

16

servings

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.
Makes 16 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 175
    • (Calories from Fat 65 ),
  • Total Fat 7 g
    • (Saturated Fat 5 g,),
  • Cholesterol 25 mg;
  • Sodium 180 mg;
  • Total Carbohydrate 23 g
    • (Dietary Fiber 0g,
  • Protein 5 g;
Percent Daily Value*:
    Exchanges:
    • 1 Starch;
    • 1/2 Milk;
    • 1 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.