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.
Calories 175 (Calories from Fat 65)
Fat 7g (Saturated 5g)
Carbohydrate 23g (Dietary Fiber 0g)
% 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 Creamy Vanilla-Caramel Cheesecake recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.
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