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Recipe Name: Praline-crunch Cheesecake Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 16

20 Vanilla wafers
1 Tablespoon(s) Canola oil
2 1/2 Cup(s) Cottage cheese, lowfat
12 Ounce(s) Reduced-fat cream cheese
not nonfat softened
2/3 Cup(s) Granulated Sugar
1/3 Cup(s) Light brown sugar, packed
1/4 Cup(s) Cornstarch
1 Egg
2 Egg whites
1 Cup(s) Fat-free plain yogurt
3 Tablespoon(s) bourbon
1 1/2 Teaspoon(s) Vanilla extract
1/3 Cup(s) Water
1/4 Cup(s) Pecans, finely chopped
TO MAKE CRUST: Preheat oven to 325øF. Lightly oil a 9-inch springform
pan or coat it with nonstick spray. Put a kettle of water on to heat
for the water bath. Wrap outside of pan with a double thickness of
foil to prevent water from seeping in. In a food processor, finely
grind vanilla wafers. Add oil and process until well combined. Press
into bottom of pan. TO MAKE FILLING: In a food processor, puree
cottage cheese until smooth, stopping to scrape down sides of bowl.
Add cream cheese, granulated and brown sugars and cornstarch. Process
until smooth. Add egg, egg whites, yogurt, bourbon, if using, and
vanilla; process until smooth. Pour over crust. Place cheesecake in a
shallow roasting pan and pour in enough boiling water to come 1/2 inch
up the outside of the springform pan. Bake for 50 to 60 minutes, or
until edges are set but center still jiggles when pan is tapped. Turn
off oven. Spray a knife with non-stick spray and run it around the
inside edge of the pan. Let cheesecake stand in the oven, with door
ajar, for 1 hour. Remove cheesecake from water bath and transfer to a
wire rack; let cool. Refrigerate, uncovered, until chilled; cover with
plastic wrap. Just before serving, sprinkle cheesecake with Pecan
Praline Topping. TO MAKE PECAN PRALINE TOPPING: Lightly oil a baking
sheet or coat it with non-stick spray. In a small heavy saucepan,
combine sugar and water. Bring to a simmer over low heat, stirring
occasionally, until sugar melts. Increase heat to medium-high and
cook, without stirring, until syrup turns medium amber, 3 to 5
minutes. Immediately remove from heat and stir in pecans. Pour onto
prepared baking sheet, spreading in a thin layer. Let stand until
praline is cool and brittle. Slide a metal spatula under praline to
loosen it from pan; crack into small pieces. Place in a food
processor and pulse until coarsely crushed or ground. NOTES : The
cheesecake will keep, covered, in the refrigerator for up to = 2 days.
The praline will keep, thightly covered, at room temperature for up to
3 = days. Recipe by: Eating Well (November 1997) Posted to
recipelu-digest by Nesb2 <> on Mar 3, 1998

Nutrition (calculated from recipe ingredients)
Calories: 128
Calories From Fat: 27
Total Fat: 3.1g
Cholesterol: 14mg
Sodium: 167mg
Potassium: 85.6mg
Carbohydrates: 19g
Fiber: <1g
Sugar: 16.8g
Protein: 6.2g

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