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id 848
Name Salted Caramel Cheesecakes
Main Dish Category Dessert
Secondary Dish Category
Main Ingredient 1/3 Less Fat Cream Cheese
Other Ingredient Fat free Greek Yogurt
Number of People 12
List of Ingredients 30 vanilla wafers

2 T canola oil

cooking spray

2/3 cup packed light brown sugar

2/3 cup plain fat-free Greek yogurt

12 oz. 1/3 less fat cream cheese, softened

1 1/2 tsp. vanilla extract

1/8 tsp. table salt

2 large eggs

3/4 tsp. flake salt

store-bought caramel sauce
Description Preheat oven to 300 degrees.



Place cookies in food processor; process until finely ground crumbs measure about 1 cup.  Add oil; pulse to combine.  Coat a 12-cup muffin tin well with cooking spray.  Spoon about one packed tablespoon crumb mixture into each muffin cup; press crumbs firmly into bottom.  Bake at 300 degrees for 7 minutes or until lightly browned.  Remove from oven; cool.



Wipe food processor clean.  Place brown sugar, yogurt, and cream cheese in processor; process until smooth.  Add vanilla, table salt, and eggs; process until smooth.  Spoon about 3 T batter into each muffin cup.  Bake at 300 degrees for 18 minutes or until centers of cheesecakes barely move when pan is touched.  Remove pan from oven; cool on a wire rack to room temperature.  Cover pan; refrigerate cheesecakes 3 hours or until well chilled.



Run a thin knife around outside edge of each cheesecake.  Carefully remove cheesecakes from pan; place on a platter.  Chill cheesecakes until ready to serve.



Spoon about 1 T caramel sauce over each cheesecake.  Sprinkle cheesecakes evenly with flake salt.
Time 30 minutes + cooling
Cooking Type Bake
Difficulty (1-5) 2
Notes

254 calories, 12.7 g fat, 5.7 g protein, 30.1 g carbohydrates, 0.3g fiber, 64 mg cholesterol, 0.6mg iron, 256 mg sodium, 89mg calcium





7 pts+
Origin Cooking Light December 2012
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