This recipe is so delicious!!! I love it! Plus it is quite a bit lower in fat and calories than regular cheesecake!
Healthy Holiday Recipe Contest 2009
Third Prize Winner: Carolyn Finney
Creamy Vanilla Caramel Cheesecake
15 crushed chocolate wafers (1/2 cup crumbs)
2, 8 ounce packages of 1/3 less fat cream cheese
2/3 cup sugar
2 teaspoons vanilla
2 cups Fat Free Vanilla Yogurt
3 egg whites
2 Tablespoons flour
20 pecan halves
1/3 cup fat-free caramel topping
Heat oven to 300 degrees
Spray 9 x 3” spring form pan with low fat cooking spray. Sprinkle crumbs over the bottom of the pan.
Beat cream cheese until smooth and add sugar, add egg whites and vanilla and beat on medium speed until smooth (about two minutes).
Add yogurt and flour and mix on low speed.
Carefully spread over crumbs. Bake one hour.
Turn off oven and cool in oven 30 minutes with the door closed. Remove from oven and cool 15 minutes. Cover and refrigerate 3 hours.
Drizzle caramel topping over cake and garnish with pecan halves. Serves 12.
Nutritional analysis per serving: 210 kcal, 30 gm carbs, 9 gm fat. Regular cheesecake: 473 kcal, 44 gm carbs, 30 gm fat.