This cheesecake is a sweet blend of vanilla, orange, and caramel, just right for Spring.
1 box Anna’s Orange Thins
1 stick of organic unsalted butter, melted
3 8oz boxes of reduced fat cream cheese
1 cup sugar
1 cup or non-fat plain Greek yogurt
zest of 1 orange
1 tbs vanilla
1/4 cup Hershey’s Caramel Topping
whipped cream (optional)
How I Made It:
Preheat the oven to 350 degrees.
Place the cookies in a food processor and pulse until you have all crumbs. Add the melted butter and pulse until thoroughly combined. Press the cookie crumbs evenly into the bottom of a spring form pan. Bake for 10 minutes, then remove and set aside.
In a standing mixer, beat the cream cheese until smooth. Add the sugar and beat until combined. Reduce the speed and beat the eggs in one at a time. Add the yogurt, then the zest and vanilla and beat until smooth and combined. You’ll have a thinner batter than you usually expect.
Pour the batter into the spring form pan. Knock the pan gently on the counter to release any air bubbles. Put the pan on a cookie sheet and place it in the center of the oven. Bake for 40 minutes or until the edges are golden and the center is set. Turn the oven off and let the cheesecake sit until the oven is cool.
Put the cheesecake in the refrigerator until you are ready to decorate and serve it. When you are ready to serve the cake, cover the top (filling any cracks) with caramel and whipped cream, if desired.
How It Turned Out:
Yummy! The lighter cream cheese and yogurt help keep it from being too wicked a treat (just 10 WW points per slice).
Makes 12 servings.