Triple-Berry Angel Shortcakes

Dulce de Leche Fillo Cups

Fruit and Nut Cereal Bars

Tempting healthified recipes.
Scrumptious photos.
70 recipes right on your desktop.

Your health. Your taste buds. Here are a few products that serve both masters.

Yoplait®

Original 99% Fat Free Strawberry

Join us... for free! Let's take small, doable steps to eat—and live—better. Step one? Sign up today for free coupons, expert articles, healthy simple recipes, and friendly advice from other folks like you.

A thinner waist and a fatter wallet with coupons and recipes delivered right to your inbox!

Yummy new
recipes delivered
to your inbox when
you register—FREE!

In Eat Better America’s new video series, BAAAD HABITS!, we document a real family’s eating habits with a hidden camera and hold a healthy eating intervention to help the family healthify their food choices.

print the recipe, share it with friends, or sign up and log in to save it.

already a member? log in:

join now!

rant, rave, & review this recipe

Confirm Delete

Are you sure you want to delete your recipe review?
Yes | No

already a member? log in:

join now!

rant, rave, & review this recipe

Thanks for letting us poll your palate!

Your recipe rating, out of 5 stars, has been saved. Rate more recipes and help your fellow foodies find new favorites.

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.

6 reviews

14 ratings

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 Percent 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
*Percent Daily Values are based on a 2,000 calorie diet.

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

6 Reviews

print review with recipe

creamy vanilla-caramel cheesecake

I made this yesterday and it turned out great. Instead of using the caramel topping, I used no sugar added cherry topping. The cheesecake was creamy and my husband said it taste just like the fattening kind. I will definitely make this again.
Posted at 1:38 PM on January 11 2010 by marialana

print review with recipe

Not bad

The taste wasn't bad, it was light. The texture was crumbly and light, not dense and creamy like a regular cheesecake. It didn't go very fast at Thanksgiving and I was left with over half the cake. But there were several desserts to choose from. I don't think I'd make this again unless requested. But I will use the Neufchâtel cheese to cut fat in my next cheesecake.
Posted at 2:53 PM on December 14 2009 by desertcheetah

print review with recipe

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

print review with recipe

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

print review with recipe

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

print review with recipe

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