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Pecan Cheesecake

Yield 16 servings.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with vanilla wafer crumbs.

  2. 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.

  3. 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°.

  4. 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.

Light and Luscious