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Pecan Cheesecake

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  Vegetable cooking spray 1
  Vanilla wafer crumbs 1⁄3 Cup (5.33 tbs)
  1% low fat cottage cheese 12 Ounce (1 Carton)
  Light process cream cheese product 24 Ounce, softened (3 Packages, 8 Ounce Each)
  Sugar 1⁄2 Cup (8 tbs)
  Firmly packed brown sugar 6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
  Eggs 2
  Vanilla extract 1 Teaspoon
  Butter flavoring 1⁄2 Teaspoon
  Egg whites 2
  Cream of tartar 1⁄8 Teaspoon
  Sugar 6 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)
  Chopped toasted pecans 3 Tablespoon, divided
  Non fat sour cream 8 Ounce (1 Carton)

Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with vanilla wafer crumbs.
Place cottage cheese in container of an electric blender; cover and process until smooth.
Add cream cheese and next 5 ingredients; cover and process until smooth.
Transfer mixture to a large bowl.
Beat egg whites and cream of tartar at high speed of an electric mixer until foamy.
Gradually add 1/4 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes).
Fold egg white mixture and 2 tablespoons pecans into cream cheese mixture.
Spoon into pan.
Bake at 325° for 50 minutes or until almost set.
Remove from oven; increase temperature to 375°.
Combine sour cream and remaining 1/4 cup plus 2 tablespoons sugar, stirring until smooth.
Spread mixture on top of cheesecake.
Bake an additional 5 minutes.
Remove from oven, and let cool on a wire rack.
Cover and chill thoroughly.
Sprinkle with remaining 1 tablespoon pecans.

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Pecan Cheesecake Recipe