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Ingredients
| vanilla wafers (crumbs): 1/2 cup |
| cream cheese: 1 lb |
| granulated sugar: 2/3 cup |
| eggs: 3 (whites) |
| vanilla extract: 2 tsp |
| lowfat vanilla yogurt: 2 cups |
| all-purpose flour (unsifted): 2 Tbl |
| butterscotch or caramel topping: 1/3 cup |
Creamy Vanilla-Caramel Cheesecake
Credit: www.bettycrocker.com
User rating:
-
Prep Time
20 min -
Cook Time
0 min -
Servings
16 serving(s)
Tags
- Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
- 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.
- 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.
- Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.