Caramel Cheesecake

Ingredients

Contains: egg, milk, wheat, tree nuts (auto-detected from the ingredients and method; we can miss things, so check labels)

• 10 ounces, weight Graham Crackers
• ½ sticks Butter, Melted
• 20 ounces, weight Low-fat Cream Cheese
• 2 whole Eggs
• ½ cups Confectioners Sugar
• 2 teaspoons Vanilla Extract
• 1 cup Fat-free Vanilla Yogurt
• 3 Tablespoons Caramel Sauce (I Use Stonewall Kitchens 'Dulce De Leche')
• 1 ounce, weight Chopped Pecans (optional)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Preheat the oven to 325°F (163°C). Crush the graham crackers finely in a bag with a rolling pin or in a food processor.

2. Stir the crumbs with the melted butter, press them firmly into the bottom of a round cake or springform pan, and bake for 8 minutes. Let cool slightly.

3. Beat the cream cheese and confectioners sugar until smooth. Beat in the eggs one at a time, then the vanilla extract and the fat-free vanilla yogurt.

4. Pour the filling over the crust. Spoon the caramel sauce over the top and swirl gently with a knife. Sprinkle the chopped pecans over the top if using.

5. Bake for about 40 minutes until the edges are set and the center barely jiggles. The center should reach 160°F (71°C) because of the raw eggs.

6. Turn off the oven and leave the cheesecake inside with the door cracked for 30 minutes to cool gradually.

7. Cool to room temperature on a rack, then refrigerate for at least 4 hours or overnight before slicing.