Caramel Swirl-and-Apple Cheesecake
This recipe serves 12. One portion of this dish contains about 11g of protein, 8g of fat, and a total of 320 calories. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up block nonfat cream cheese, salt, sundae syrup, and a few other things to make it today.
Instructions
Place colander in a 2-quart glass measure or bowl. Line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl. Spoon yogurt into colander. Cover loosely with plastic wrap; refrigerate 12 hours. Spoon yogurt cheese into a bowl; discard liquid. Cover and refrigerate.
Combine 1/4 cup sugar, margarine, and egg white in a bowl; beat at medium speed of a mixer until blended.
Add crumbs and cinnamon; stir well. Firmly press 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.
Combine brown sugar and orange juice in a large nonstick skillet; bring to a boil.
Add apple; cook 8 minutes until apple is tender and liquid evaporates, stirring occasionally. Set aside.
Combine yogurt cheese, 1/2 cup sugar, and next 5 ingredients (1/2 cup sugar through nonfat cream cheese) in a bowl; beat at medium speed of a 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 for 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 remaining 2 tablespoons sundae syrup over top; garnish with cinnamon sticks, if desired.