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Praline-Crunch Cheesecake

November 1997, The Essential EatingWell Cookbook (2004)

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This is the simplest to make of all our cheesecakes but not a bit less extravagant in taste and creamy texture. The indulgence quotient far surpasses its fat and calorie count.


Praline-Crunch Cheesecake Recipe

Makes: 16 servings

Active Time:

Total Time:

Ingredients

Crust

  • 20 vanilla wafers, (2 1/2 ounces)
  • 1 tablespoon canola oil

Filling

  • 2 1/2 cups low-fat cottage cheese
  • 12 ounces reduced-fat cream cheese, (not nonfat), softened
  • 2/3 cup granulated sugar
  • 1/3 cup packed light brown sugar
  • 1/4 cup cornstarch
  • 1 large egg
  • 2 large egg whites, or 4 teaspoons dried egg whites, reconstituted according to package directions
  • 1 cup nonfat plain yogurt
  • 3 tablespoons bourbon, (optional)
  • 1 1/2 teaspoons vanilla extract, (2 1/2 teaspoons if not using bourbon)
  • Pecan Praline Topping, (recipe follows)

This recipe calls for:

Preparation

  1. To prepare crust: Preheat oven to 325°F. Put a kettle of water on to heat for the water bath. Coat a 9-inch springform pan with cooking spray. Wrap the outside bottom of the pan with a double thickness of foil.
  2. Finely grind vanilla wafers in a food processor. Add oil and process until well combined. Press into the bottom of the pan.
  3. To prepare filling: Puree cottage cheese in a food processor until smooth, stopping to scrape down the sides. Add cream cheese, granulated sugar, brown sugar and cornstarch. Process until smooth. Add egg, egg whites, yogurt, bourbon, if using, and vanilla; process until smooth. Pour over crust.
  4. Place the cheesecake in a roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan.
  5. Bake the cheesecake until the edges are set but the center still jiggles, 50 to 60 minutes. Turn off the oven. Spray a knife with cooking spray and run it around the edge of the pan. Let the cheesecake stand in the oven, with the door ajar, for 1 hour. Transfer from the water bath to a wire rack; remove foil. Let cool to room temperature, about 2 hours. Refrigerate, uncovered, until chilled.
  6. Just before serving, sprinkle the cheesecake with Pecan Praline Topping.

Tips & Notes

  • Make Ahead Tip: Cover and refrigerate for up to 2 days. | Equipment: 9-inch springform pan

Nutrition

Per serving: 210 calories; 7 g fat (3 g sat, 3 g mono); 28 mg cholesterol; 28 g carbohydrates; 8 g protein; 0 g fiber; 242 mg sodium; 106 mg potassium.

Carbohydrate Servings: 2

Exchanges: 1 other carbohydrate, 1/2 lean meat, 1 fat


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