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dietary
Carb Safe ≤ 30g	Low Carb ≤ 15g	Very Low Carb ≤ 3g
Low Cholesterol ≤ 60mg (main dish) ≤ 20mg (all others)	Low Calorie ≤ 360 calories (main dish) ≤ 120 calories (all others)	Low Saturated Fat ≤ 3g (main dish) ≤ 1g (all others)
total time
≤ 10 minutes	≤ 20 minutes	≤ 30 minutes
Difficulty
Easy	Intermediate	Difficult

Caramel Cheesecake

Source: dLife

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

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 1.7 Fat, 0.1 Meat, 1.1 Other Carbs, 0.0 Starch, 0.1 Lean Meat

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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Servings

Ingredients

Directions

Heat oven to 300 degrees. Spray springform pan, 9 x 3 inches, with cooking spray. Sprinkle cookie crumbs evenly over bottom of pan.
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.
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(optional). Store covered in refrigerator.