Pecan Caramel Cheesecake + Giveaway

By DiabeticParents

  • 1/2 cup graham cracker crumbs

  • 2 8oz pkgs fat free cream cheese (reduced fat can be used)

  • 2/3 cup sugar

  • 3 egg whites

  • 2 teaspoons vanilla

  • 2 cups vanilla non fat or low fat yogurt (if no yogurt, you can substitute fat free or light sour cream)

  • 2 tablespoons unbleached all-purpose flour

  • 1/3 cup fat-free caramel topping

  • Pecan bites, if desired

  1. Heat oven to 300°F. Spray springform pan, 9×3 inches, with cooking spray. Sprinkle graham cracker crumbs over the 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 (or sour cream) and flour. Beat on low speed until smooth.

  3. Carefully spread batter over graham cracker 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. Garnish with pecan bits. Store covered in the refrigerator.

  5. For other tips on this recipe + a giveaway, click this link:

Nutritional Facts

Nutrition Facts
1 serving: 175 calories
(Calories from Fat 65 )
Total Fat 7 g
(Saturated Fat 5 g
Cholesterol 25 mg
Sodium 180 mg
Total Carbohydrate 23 g
(Dietary Fiber 0g
Protein 5 g
Percent Daily Value*
Vitamin A 6 %
Vitamin C 0%
Calcium 6 %
Iron 0%
1 Starch
1/2 Milk
1 Fat
*Percent Daily Values are based on a 2
000 calorie diet.

dessert cheesecake

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