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Creamy Vanilla-Caramel Cheesecake

"Egg-stra" Special Whites

Egg whites provide the protein from eggs but don't contain the cholesterol found in egg yolks. That's good news for your heart.

Success

Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check.

Variation

If you’re an almond or walnut lover, use them in place of the pecans.

4 reviews

10 ratings - Click to rate

Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake! From eatbetteramerica.

Prep Time:20 min

Start to Finish:5 hr 5 min

makes:16 servings

15	chocolate or vanilla wafer cookies, crushed (1/2 cup)
2	packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3	cup sugar
3	egg whites or 1/2 cup fat-free egg product
2	teaspoons vanilla
2	cups Yoplait® Original lowfat vanilla yogurt
2	tablespoons Gold Medal® all-purpose flour
1/3	cup fat-free caramel topping
	Pecan halves, if desired

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.

Nutritional Information

1 Serving: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 17g); Protein 5g % Daily Value*: Vitamin A 6%; Vitamin C 0%; Calcium 8%; Iron 0% Exchanges: 1 1/2 Starch; 0 Other Carbohydrate; 0 Vegetable; 1 1/2 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1/2 c Dairy
*% Daily Values are based on a 2,000 calorie diet.

Yoplait is a registered trademark of YOPLAIT Marques Internationales SAS (France) used under license.

4 Reviews

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Delicious

I made this cheesecake on Saturday & not only did it turn out absolutely scrumptious but it was beautiful. No one could tell it was lowfat. A definite keeper.
Posted at 11:28 PM on October 21 2009 by Dtom

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As good as the Full fat version

This cheesecake is as good if not better than the full fat version. I omited the nuts and carmel and made a raspberry sauce with frozen berrys and splenda. It was great!!!
Posted at 2:26 PM on September 11 2009 by Reezie

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Great with half Splenda and a low fat graham cracker crust as well! I used lite cherry topping in lieu of the caramel. I would say this version is on par with original cheesecake easily.
Posted at 3:29 PM on March 11 2009 by anniep08

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You can't taste the difference between this and a regular full-fat cheesecake. Even my picky sister loved it!
Posted at 7:35 AM on May 23 2008 by Ydette