Pecan Cheesecake

Oxmoor House
16 servings.


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Vegetable cooking spray
1/3 cup vanilla wafer crumbs
1 (12-ounce) carton 1% low-fat cottage cheese
3 (8-ounce) packages light process cream cheese product, softened
1/2 cup sugar
1/4 cup plus 2 tablespoons firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons finely chopped toasted pecans, divided
1 (8-ounce) carton nonfat sour cream alternative


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, stopping once to scrape down sides. 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 beaten egg white mixture and 2 tablespoons pecans into cream cheese mixture. Spoon into prepared 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.

Created date

August 2009

Nutritional Information

Calories 223
Caloriesfromfat 38 %
Fat 9.4 g
Satfat 4.7 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 9.5 g
Carbohydrate 25 g
Fiber 0.0 g
Cholesterol 53 mg
Iron 0.0 mg
Sodium 363 mg
Calcium 0.0 mg