12 servings (serving size: 1 wedge)

So that the yogurt has ample time to drain and become yogurt cheese, start this cheesecake a day ahead.

How to Make It

Step 1

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.

Step 2

Preheat oven to 350°. 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.

Step 3

Preheat oven to 300°. 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.

Step 4

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.

Step 5

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.

Ratings & Reviews

user's Review

December 21, 2011
wow! what an amazing dessert! my husband could hardly wait to get it out of the oven to dive in! He took the rest to work and it was gone in a FLASH - they have actually asked me to make it again, and I will - twice in two weeks!! this is one of the best desserts I have ever made and so beautiful too!

ButlerD's Review

November 14, 2011
Excellent dessert! I have made this several times for holiday/party occasions, and it always gets rave reviews. I usually use homemade yogurt, but any plain yogurt with added vanilla flavoring will do (I have never been able to find vanilla flavored yogurt that will work - vanilla Yoplait, for example, did not work for me.)

dawnk777's Review

June 15, 2011
Yummy! Such a good cheesecake. No one can believe that it's a lowfat recipe. One of my book-discussion people said it was as good as cheesecake, he'd recently eaten in New York City. Takes a while to make and you almost need to start 2 days ahead of time, with draining the yogurt. It's so worth the effort, though. I've never made any changes when I've made it.