Sweet Potato Cheesecake
|Vegetable cooking spray||1 Tablespoon|
|Graham cracker crumbs||3 Tablespoon|
|Neufchatel cheese||16 Ounce, softened and cut into cubes (Two 8 Ounce Packages)|
|1% cottage cheese||1⁄2 Cup (8 tbs)|
|Low fat sour cream||1⁄2 Cup (8 tbs)|
|Mashed cooked sweet potato||1 Cup (16 tbs)|
|Firmly packed dark brown sugar||3⁄4 Cup (12 tbs)|
|Praline liqueur||2 Tablespoon|
|Pumpkin pie spice||1 1⁄2 Teaspoon|
|Vanilla extract||2 Teaspoon|
|Frozen egg substitute||3⁄4 Cup (12 tbs), thawed|
|Sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
|Finely chopped pecans||1⁄3 Cup (5.33 tbs), toasted|
Coat a 9-inch springform pan with cooking spray.
Sprinkle graham cracker crumbs evenly over bottom of pan.
Position knife blade in food processor bowl.
Add Neufchatel cheese, cottage cheese, and sour cream; process until smooth, scraping sides of processor bowl once.
Add sweet potato and next 4 ingredients; process until smooth, scraping sides of processor bowl occasionally.
Slowly pour egg substitute through food chute with processor running, blending just until combined.
Spoon over graham cracker crumbs.
Bake at 300° for 50 minutes (center will be soft but will firm when chilled).
Turn off oven; leave cheesecake in oven 30 minutes.
Remove from oven; let cool to room temperature on a wire rack.
Cover and chill 8 hours.
Combine 1/2 cup sugar and water in a saucepan.
Cook over medium heat 12 minutes or until mixture is golden, stirring frequently.
Stir in pecans.
Rapidly spread mixture onto a baking sheet coated with cooking spray.
Let cool completely.
Break pecan mixture into pieces.
Position knife blade in food processor bowl; add pecan pieces.
Pulse 8 times or until mixture is finely chopped.
Just before serving, sprinkle pecan mixture over cheesecake.