- 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
- 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
How to Make It
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.