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Creamy Vanilla Caramel Cheesecake

Creamy Vanilla Caramel Cheesecake
  • Prep 20 min
  • Total 5 hr 5 min
  • Servings 20
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!
December 21, 2011

Ingredients

  • 15 reduced-fat chocolate or vanilla wafer cookies, crushed (1/2 cup/125 mL)
  • 2 packages (8 oz/250 g each) reduced-fat cream cheese, softened
  • 2/3 cup (150 mL) sugar
  • 3 egg whites or 1/2 cup (125 mL) fat-free cholesterol-free liquid egg product
  • 2 tsp (10 mL) vanilla
  • 2 cups (500 mL) vanilla low-fat yogurt
  • 2 tbsp (25 mL) all-purpose flour
  • 1/3 cup (75 mL) fat-free caramel topping
  • Pecan halves, if desired

Steps

  • 1
    Heat oven to 300ºF. 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.

  • Success: Place the springform pan on a cookie sheet before putting in the oven to keep pesky drips in check.
  • Variation: If you are an almond or walnut lover, use them in place of the pecans.

Nutrition Facts

Serving Size: 20
Calories
175
Total Fat
7g
Saturated Fat
5g
Total Carbs
23g
Dietary Fiber
0g
Protein
5g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.
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