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Caramel Swirl And Apple Cheesecake Recipe
|Vanilla low fat yogurt||32 Ounce (1 carton)|
|Sugar||1⁄4 Cup (4 tbs)|
|Margarine stick||1 Tablespoon, softened|
|Graham cracker crumbs||1 1⁄4 Cup (20 tbs) (about 40 crackers)|
|Ground cinnamon||1 Teaspoon|
|Vegetable cooking spray||1|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Cubed apples||1 1⁄4 Pound, peeled (3 cups, Golden Delicious)|
|Sugar||1⁄2 Cup (8 tbs)|
|Vanilla extract||1 Tablespoon|
|Neufchatel cheese||8 Ounce, softened (1 block)|
|Cream cheese||8 Ounce, softened (1 block)|
|Fat free caramel sundae syrup||7 1⁄3 Tablespoon|
Serving size: Complete recipe
Calories 3983 Calories from Fat 1387
% Daily Value*
Total Fat 170 g261.8%
Saturated Fat 86.6 g432.8%
Trans Fat 0 g
Cholesterol 893.6 mg
Sodium 2978.8 mg124.1%
Total Carbohydrates 543 g181%
Dietary Fiber 16.8 g67.2%
Sugars 437.7 g
Protein 86 g171.7%
Vitamin A 128.1% Vitamin C 106.1%
Calcium 192.8% Iron 205%
*Based on a 2000 Calorie diet
Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl.
Spoon yogurt into colander.
Cover colander loosely with plastic wrap; refrigerate 12 hours.
Spoon yogurt cheese into a bowl; discard liquid.
Cover and refrigerate.
Preheat oven to 350°.
Combine 1/4 cup sugar, margarine, and egg white in a bowl; beat at medium speed of an electric mixer until blended.
Add crumbs and ground cinnamon; stir well.
Firmly press crumb mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
Bake at 350° for 10 minutes; let cool on a wire rack.
Preheat oven to 300°.
Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil.
Add apple; cook 8 minutes or until apple is tender and liquid evaporates, stirring occasionally.
Combine yogurt cheese, 1/2 cup sugar, and next 5 ingredients in a bowl; beat at medium speed of mixer until smooth.
Add eggs, 1 at a time, beating well after each addition.
Spoon apple mixture into prepared pan.
Pour cheese mixture over apples; top with 1/3 cup sundae syrup, and swirl with a knife to create a marbled effect.
Bake at 300° for 1 hour until almost set.
Turn oven off; loosen cake from sides of pan using a narrow metal spatula or knife.
Let cheesecake stand 40 minutes in oven with door closed.
Remove cheesecake from oven, and let cool to room temperature.
Cover and chill at least 8 hours.
Drizzle 2 tablespoons sundae syrup over top; garnish with cinnamon sticks, if desired.