james adores cheesecake! his groomscake for our wedding was actually cheesecake! so when we started eating healthy, this seemed like the perfect thing for a birthday cake. the caramel topping looks lovely zig-zagged across the top. this cheesecake is teenage boy approved!
Prep Time:20 min
Start to Finish:5 hr 5 min
makes:16 servings
15 chocolate or vanilla wafer cookies, crushed (1/2 cup), I needed more for my pan
2 packages (8 oz each) 1/3-less-fat cream cheese (Neufchâtel), softened
2/3 cup sugar
3 egg whites or 1/2 cup fat-free egg product
2 teaspoons vanilla
2 cups Yoplait® Original lowfat vanilla yogurt
2 tablespoons all-purpose flour
1/3 cup fat-free caramel topping
Pecan halves, if desired
1.
Heat oven to 300°F. Spray pan round cake pan 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.
4.
Drizzle caramel topping over cheesecake. Place pecan (or walnut) halves in a circle around edge of cake. Store covered in the refrigerator.
Nutritional Information
1 Serving: Calories 180 (Calories from Fat 70); Total Fat 7g (Saturated Fat 4 1/2g, Trans Fat 0g); Cholesterol 25mg; Sodium 190mg; Total Carbohydrate 21g (Dietary Fiber 0g, Sugars 17g); Protein 5g
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