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!

By Betty Crocker Kitchens

Updated September 14, 2015

Make with

Gold Medal Flour

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

Steps

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.

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.