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Creamy Vanilla-Caramel Cheesecake

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By Betty Crocker Kitchens
Updated Sep 14, 2015
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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
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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

  • Step 
    1
    Heat oven to 300°F. Spray springform pan, 9x3 inches, with cooking spray. Sprinkle cookie crumbs over bottom of pan.
  • Step 
    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.
  • Step 
    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.
  • Step 
    4
    Drizzle 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;
*Percent Daily Values are based on a 2,000 calorie diet.

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