You may also like
Categories:
chocolate wafer cookies cream cheese sugar egg whites vanilla low-fat vanilla yogurt flour caramel topping pecan halves
Viewed: 70 - Published at: 9 years agoIngredients
- 15 lowfat chocolate wafer cookies (1/2 cup) or 15 reduced-fat vanilla wafers, crushed (1/2 cup)
- 2 (8 ounce) packages reduced-fat cream cheese, softened (Neufchatel)
- 23 cup sugar
- 3 egg whites or 12 cup egg substitute
- 2 teaspoons vanilla
- 2 cups low-fat vanilla yogurt
- 2 tablespoons all-purpose flour
- 13 cup fat-free caramel topping
- pecan halves, if desired
Method
- Heat oven to 300.
- Spray springform pan, 9" x 3", with cooking spray.
- Sprinkle cookie crumbs over bottom of pan.
- Beat cream cheese n 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.
