Caramel Swirl-And-Apple Cheesecake

• Ready In: 1 hr 30 mins
• Serves: 12

Ingredients

• 1 (32 ounce) carton low-fat vanilla yogurt
• 1⁄4 cup sugar
• 1  tablespoon margarine, softened
• 1  egg white
• 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

Directions

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 white 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.