Craving a lighter cheesecake with fewer calories? Or maybe something that has fewer ingredients and less work? You’ve come to the right place. –And so did the other 10 people that were at my house the evening I made this!
I’ve been waiting a long time to post this recipe. I wanted to wait until summer though, because this is a lighter cheesecake, and paired with some delicious summer fruit, you have yourself a fabulous dessert to serve your guests. Or just yourself. I won’t judge.
The caramel on this cheesecake is amazing. And it doesn’t harden. Please don’t skip the caramel! DON’T DO IT! Recipe can be found here.
And if you do decided to skip the caramel (which you wont, right?), make sure to make a water bath for your cheesecake to bake in to prevent cracks.
Chocolate Chip Yogurt Cheesecake
Yeild: 8 slices
2 cups lady finger crumbs (I just put some lady fingers in a ziplock bag and smashed them with a rolling pin. Food processor works well too)
1 tbs sugar
1/2 light butter, melted
2 blocks of cream cheese, softened (light cream cheese may be used)
1/4 cup plain yogurt (I used Fage Greek)
1 vanilla bean pod, opened and scraped
1/2 cup sugar OR 1/3 cup Truvia (or sugar substitute)
1 batch of caramel sauce
For crust: Mix all ingredients together and spread evenly into the bottom of a spring-form pan.
For Batter: In a mixer with paddle attachment, beat the cream cheese until fluffy. Add sugar or sugar substitute and mix well. Incorporate yogurt and vanilla bean. Lastly, add the eggs, one at a time, making sure each one gets mixed in well. Pour batter into pan, over the crust. Bake at 325 for about 40 minutes or until no longer jiggles. Don’t worry about cracks, because it will be topped with caramel sauce. If you are skipping the caramel sauce, I recommend you make a water bath. Directions can be found here.