Source: dLife

Creamy Vanilla-Caramel Cheesecake baked over low fat vanilla or chocolate wafers.

Servings

1 cooking spray
15 Cookies, vanilla wafer, lower fat, medium , crushed (1/2 cup)
16 oz low fat cream cheese , softened
0.67 cup sugar
3 egg whites (or 1/2 cup fat-free egg product)
2 tsp vanilla extract
2 cup Yogurt, vanilla, low fat
2 tbsp white all purpose flour
0.33 cup Topping, caramel, fat free, Microwaved
1 tbsp Nuts, pecans, halves , optional

1 Heat oven to 300 degrees. Spray springform pan, 9 x 3 inches, with cooking spray. Sprinkle cookie crumbs evenly over bottom of pan.
2 In a medium bowl, beat cream cheese with an electric mixer until smooth. Add sugar, egg whites, and vanilla. Beat on medium speed for 2 minutes or until smooth. Add in 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. Garnish with pecan halves(optional). Store covered in refrigerator.

Making this recipe with low-fat yogurt and fat-free cream cheese really cuts down on the fat.