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Creamy Vanilla-Caramel Cheesecake

  • Prep 20 min
  • Total 4 hr 45 min
  • Ingredients 9
  • Servings 16

Ingredients

8
thin chocolate wafer cookies (from 9-oz package), crushed (1/2 cup)
2
packages (8 oz each) reduced-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 vanilla low-fat yogurt
2
tablespoons Gold Medal™ all-purpose flour
1/3
cup fat-free caramel topping
Pecan halves, if desired
2009 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
180
Calories from Fat
70
% Daily Value
Total Fat
8g
12%
Saturated Fat
4 1/2g
23%
Trans Fat
0g
Cholesterol
25mg
8%
Sodium
190mg
8%
Potassium
125mg
4%
Total Carbohydrate
21g
7%
Dietary Fiber
0g
0%
Sugars
17g
Protein
5g
% Daily Value*:
Vitamin A
6%
6%
Vitamin C
0%
0%
Calcium
8%
8%
Iron
0%
0%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choice
1 1/2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

If you really love dessert, eat it as a snack between meals so you don't exceed your Carbohydrate Choices for a meal.

Directions

  • 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 refrigerator.

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