Savor every last drizzle of caramel on this creamy cheesecake! The calorie count here is about half of the more common recipes.
30 low fat vanilla wafer cookies, crushed (1 cup)
2 8 oz packages 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
2 extra large eggs
2 tsp vanilla
2 cups low fat vanilla yogurt
2 Tbsp all-purpose flour
1/3 cup caramel topping
Pecan halves, if desired
1. Heat oven to 300°F. Spray spring form pan, 9×3 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, eggs, 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 if desired. Store covered in the refrigerator.
Oven Temperature: 300°F
Serving size: 1/10 of a recipe (5 ounces).
Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.
Nutrition information calculated from recipe ingredients.
Amount Per Serving
Calories From Fat (37%) 112.48
% Daily Value
Total Fat 12.5g 19%
Saturated Fat 6.48g 32%
Cholesterol 86.11mg 29%
Sodium 243.88mg 10%
Potassium 220.39mg 6%
Total Carbohydrates 38.8g 13%
Fiber 0.4g 2%
Protein 9.77g 20%