ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

No-Bake Cheesecake with Pecan Caramel

Photo: Johnny Miller; Styling: Sarah Smart

 

Hands-on time 26 mins
Total time 3 hrs, 36 mins
Yield Serves 16
Since we've nixed the baking (even of the crust), you save tons of time; you don't have to wait for the cheesecake to cool out of the oven. Make the cheesecake up to 3 days ahead, but prepare the caramel shortly before serving. It hardens quickly to a yummy praline-like texture.

Ingredients

  • Crust:
  • 16 low-fat honey graham crackers (4 large cracker sheets)
  • 1/4 cup granulated sugar
  • 2 tablespoons butter, melted
  • Cooking spray
  • Cheesecake:
  • 12 ounces 1/3-less-fat cream cheese, softened
  • 12 ounces fat-free cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/4 cup crème fraîche
  • 2 teaspoons vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons cold water
  • 2 1/4 teaspoons unflavored gelatin
  • 1 cup fat-free milk
  • Caramel:
  • 2 tablespoons butter
  • 2/3 cup packed brown sugar
  • 1/3 cup maple syrup
  • 1 tablespoon whipping cream
  • 1/4 teaspoon salt
  • 2 tablespoons bourbon
  • 1/2 cup chopped pecans, toasted

Nutrition Information

  • calories 253
  • fat 12 g
  • satfat 6 g
  • monofat 3.4 g
  • polyfat 1 g
  • protein 6.8 g
  • carbohydrate 29.4 g
  • fiber 0.4 g
  • cholesterol 31 mg
  • iron 0.4 mg
  • sodium 355 mg
  • calcium 137 mg

How to Make It

  1. To prepare crust, place crackers in a food processor; process until finely ground. With motor running, add 1/4 cup granulated sugar and 2 tablespoons melted butter to cracker crumbs through food chute; process until blended. Place crumb mixture in a 9-inch springform pan coated with cooking spray; press evenly into bottom of pan. Freeze 20 minutes or until firm.

  2. To prepare cheesecake, combine cheeses, 1/2 cup granulated sugar, and crème fraîche in a large bowl; beat with a mixer at medium speed until smooth. Beat in vanilla and 1/4 teaspoon salt. Combine 3 tablespoons cold water and gelatin; let stand 2 minutes or until gelatin dissolves. Heat milk in a small saucepan to 180° (do not boil). Stir gelatin mixture into hot milk, stirring well. Beat gelatin mixture into cheese mixture. Pour cheese mixture into prepared crust; chill 2 hours or until set.

  3. To prepare the caramel, melt 2 tablespoons butter in a small saucepan over medium-high heat. Add brown sugar and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk just until sugar melts. Bring mixture to a boil; reduce heat to medium, and cook 5 minutes (do not stir). Remove pan from heat. Stir in bourbon and toasted pecans. Cool slightly.

  4. Slice cheesecake into 16 wedges. Place 1 wedge on each of 16 plates; drizzle 1 tablespoon caramel over each serving.