Caramel Swirl-and-apple Cheesecake

Total Time: 1 hr 30 mins Preparation Time: 30 mins Cook Time: 1 hr

Ingredients

• Servings: 12
• 1 (32 ounce) carton low-fat vanilla yogurt
• 1/4 cup sugar
• 1 tablespoon margarine, softened
• 1 egg
• 1 1/4 cups graham cracker crumbs
• 1 teaspoon ground cinnamon
• 1/4 cup firmly packed brown sugar
• 1/4 cup orange juice
• 3 cups cubed peeled golden delicious apples
• 1/2 cup sugar
• 3 tablespoons cornstarch
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 1 (8 ounce) package neufchatel cheese, softened
• 1 (8 ounce) package fat free cream cheese, softened
• 2 eggs
• 1/3 cup fat-free caramel topping
• 2 tablespoons fat-free caramel topping
• cinnamon stick

Recipe

• 1 place colander in a 2-quart glass measure or bowl.
• 2 line colander with 4 layers of cheesecloth, allowing cheesecloth to extend over edge of bowl.
• 3 spoon yogurt into colander.
• 4 cover loosely with plastic wrap; refrigerate for 12 hours.
• 5 spoon yogurt cheese into a bowl; discard liquid.
• 6 cover and refrigerate.
• 7 preheat oven to 350°.
• 8 combine 1/4 cup sugar, margarine and egg in a bowl; beat at medium speed of a mixer until blended.
• 9 add crumbs and cinnamon; stir well.
• 10 firmly press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with cooking spray.
• 11 bake at 350° for 10 minutes; let cool.
• 12 preheat oven to 300°.
• 13 combine brown sugar and orange juice in a large nonstick skillet; bring to a boil.
• 14 add apple; cook for 8 minutes until apple is tender and liquid evaporates, stirring occasionally.
• 15 set aside.
• 16 combine yogurt cheese, 1/2 cup sugar and next 5 ingredients in a bowl; beat at medium speed until smooth.
• 17 add eggs, 1 at a time, beating well after each addition.
• 18 spoon apple mixture into prepared pan.
• 19 pour cheese mixture over apples; top with 1/3 cup sundae syrup and swirl with a knife to create a marbled effect.
• 20 bake at 300° for 1 hour until almost set.
• 21 turn oven off.
• 22 loosen cake from sides of pan using a narrow metal spatula or knife.
• 23 let cheesecake stand for 40 minutes in oven with door closed.
• 24 remove cheesecake from oven and let cool to room temperature.
• 25 cover and chill at least 8 hours.
• 26 drizzle remaining 2 tablespoons sundae syrup over top; garnish with cinnamon stick, if desired.