Creamy Vanilla-Caramel Cheesecake

Prep 20 min
Total 5 hr 5 min
Servings 16

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! MORE+ LESS-

By Betty Crocker Kitchens

Updated September 14, 2015

Make with

Gold Medal Flour

Ingredients

reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)

packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened

2/3

cup sugar

egg whites or 1/2 cup fat-free cholesterol-free egg product

teaspoons vanilla

cups vanilla low-fat yogurt

tablespoons Gold Medal™ all-purpose flour

1/3

cup fat-free caramel topping

Pecan halves, if desired

Steps

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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.

Expert Tips

Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check.
If you’re an almond or walnut lover, use them in place of the pecans.