Caramel Swirl-and-Apple Cheesecake

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

1 (32-ounce) carton vanilla low-fat yogurt
1/4 cup sugar
1 T. stick margarine, softened
1 egg white
1 1/4 cups graham cracker crumbs (about 40 crackers)
1 t. cinnamon
Vegetable cooking spray
1/4 cup firmly packed brown sugar
1/4 cup orange juice
3 cups cubed peeled Golden Delicious apple (about 1 1/4 pounds)
1/2 cup sugar
3 T. cornstarch
1 T. vanilla extract
1/4 tsp salt
1 (8-ounce) block Neufchatel cheese, softened
1 (8ounce) block nonfat cream cheese, softened
2 eggs
1/3 cup fat-free caramel-flavored sundae syrup
2 T. fat-free caramel-flavored sundae syrup
Cinnamon sticks (optional)


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.

Preheat oven to 350 degrees. 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 degrees for 10 minutes; let cool on a wire rack.

Preheat oven to 300 degrees. 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) into 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 degrees for 1 hour until almost set. Turn oven off; loosen cake from sides of pan using a narrow metal spatula or a 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 sundae syrup over top; garnish with cinnamon sticks, if desired. Yield: 12 servings (serving size: 1 wedge).

Note:
This is one that I usually start several days ahead of when I need it, since the yogurt needs to drain for 12 hours at the beginning and the cheesecake needs to chill for 8 hours after it's been baked. It is SOOOO worth all the extra work it takes to make it!

I made it for my book discussion group once and one of the husbands who comes had just been on a business trip to New York. He said it was better than cheesecake he had had on his trip!