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Cook'n with Betty Crocker 
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Creamy Vanilla-Caramel Cheesecake |
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Serves: 16 Print this RecipeLOW CHOLESTEROL/LOW CALORIE Prep: 20 min Bake: 1 hr Cool: 45 min Chill: 3 hr To help keep the occasional cheesecake drip from leaking out of the bottom of the pan, put the pan on a cookie sheet before popping it in the oven. That way, any spills will be easy to clean up. 15 reduced-fat chocolate or vanilla water cookies, crushed (1/2 cup) 2 (8-ounce) packages reduced-fat cream cheese, softened 2/3 cup sugar 1/2 cup fat-free or cholesterol-free eggs product or 3 egg whites 2 teaspoons vanilla extract 2 cups vanilla lowfat yogurt 2 tablespoons all-purpose flour 1/3 cup fat-free caramel ice cream topping Pecan halves, if desired 1. Heat oven to 300°. Spray springform pan, 9 x 3 inches, with cooking spray. Sprinkle cookie crumbs on bottom of pan. 2. Beat cream cheese in medium bowl with electric mixer 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. NUTRITION INFORMATION 1 Serving Calories 175 (Calories from Fat 65) Fat 7g (Saturated 5g) Cholesterol 25mg Sodium 180mg Carbohydrate 23g (Dietary Fiber 0g) Protein 5g % DAILY VALUE: Vitamin A 8%; Vitamin C 0%; Calcium 8%; Iron 2% DIET EXCHANGES: 1 Starch, 1 Fat, 1/2 Skim Milk From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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