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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!

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  • Prep Time 20 min
  • Total Time 5 hr 5 min
  • Servings 16

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

SAVE ON THIS RECIPE!

LOCATION

Directions

  • 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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View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
175
(
Calories from Fat
65 ),
% Daily Value
Total Fat
7 g
7 %
(Saturated Fat
5 g,
5 %
),
Cholesterol
25 mg
25 %;
Sodium
180 mg
180 %;
Total Carbohydrate
23 g
23 %
(Dietary Fiber
0g
0%
),
Protein
5 g
5 %
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
6%;
Iron
0%;
Exchanges:
1 Starch; 1/2 Milk; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
Yoplait is a registered trademark of YOPLAIT MARQUES (France) used under license.

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Nutrition information is calculated at the time recipes are created. We do not include optional ingredients in our calculations.
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