6 oz. fat-free vanilla Greek yogurt, room temperature
3 large egg whites or 1/2 C. liquid egg whites, room temperature
2 T. lemon juice, room temperature
2 T. flour
2 T. mini semi-sweet chocolate chips
1 sheet (4 crackers) chocolate graham crackers, crushed
1/4 C. fat-free or light caramel dip
1/4 C. chopped pecans
Preheat oven to 350. Spray nine inch springform cake pan with nonstick spray.
Set out all cheesecake ingredients. Combine cream cheese, Splenda and vanilla in large bowl. With electric mixer on Medium, beat until smooth, 1-2 minutes. Continuing to beat mixture, gradually add yogurt, egg whites, lemon juice and flour. Beat until thoroughly mixed, about 2 minutes.
Evenly pour mixture into cake pan. Sprinkle with chocolate chips. Bake until firm, 40-45 minutes.
Once completely cooled, evenly top with crushed graham crackers. Drizzle with caramel dip and sprinkle with pecans. Refrigerate until chilled, at least one hour. Release springform and slice.
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