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Caramel Cheesecake
Source: dLife

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

Prep Time: 20 minutes
Cook Time: 1 hours
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 102.4
Total Carbs 20.3 g
Dietary Fiber 0.2 g
Sugars 15.5 g
Total Fat 1.7 g
Saturated Fat 0.8 g
Unsaturated Fat 0.2 g
Potassium 22.7 mg
Protein 2.4 g
Sodium 73.4 mg
Dietary Exchanges
1/2 Fat , 1/2 Meat , 1 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Ingredients Directions
  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.

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