Betty Crocker's Diabetes Cookbook shares a recipe! Indulge in desserts and have diabetes? You bet, savor every last drizzle of caramel and crunchy pecans on creamy cheesecake!
Creamy Vanilla-Caramel Cheesecake
- Prep Time 20 min
- Total 5 hr 5 min
- Servings 16
- Ingredients 9
Ingredients
- 15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup)
- 2 packages (8 ounces each) reduced-fat cream cheese (Neufchâtel) , softened
- 2/3 cup sugar
- 3 egg whites or 1/2 cup fat-free cholesterol-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
Make With
Gold Medal Flour
Instructions
-
Step1Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
-
Step2Beat 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.
-
Step3Carefully 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.
-
Step4Drizzle caramel topping over cheesecake. Garnish with pecan halves. Store covered in the refrigerator.
Nutrition
175
Calories
7 g
Total Fat
5 g
Protein
23 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 175
- Calories from Fat
- 65
- Total Fat
- 7 g
- Saturated Fat
- 5 g
- Cholesterol
- 25 mg
- Sodium
- 180 mg
- Potassium
- 110 mg
- Total Carbohydrate
- 23 g
- Dietary Fiber
- 0g
- Protein
- 5 g
% Daily Value*:
- Vitamin A
- 6%
- 6%
- Vitamin C
- 0%
- 0%
- Calcium
- 6%
- 6%
- Iron
- 0%
- 0%
Exchanges:
1 Starch; 1/2 Milk; 1 Fat;Tips from the Betty Crocker Kitchens
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