Low fat cheesecake round two…I’m determined to perfect this for MY oven. All the trial and error is fun to eat, though. LOL Just need to get S to stop cutting slabs o’ cheesecake and actual regular portion size slices. *snort* Oh yeah! I told him I made praline cheesecake. “What’s that?”
Me: * quizzical look* “You don’t know what pralines are?”
S: “No. What is it?”
Me: “It’s essentially pecans with caramel.”
S: “I’m not sure if I’ll like it, but I’ll try it.”
S: “I don’t know if I like pecans.”
Me: *thinking how in the world you could grow up and NOT know if you like pecans…* Some days I’m truly dumbfounded at what he hasn’t tried. It’s not like pecans are an exotic food…
I preheated the oven to 325 and covered the bottom of the spring form pan with aluminum foil. The crust is low fat cinnamon graham cracker crust combined with ground pecans. I started out with 1/2 cup of ground pecans and 1 cup of graham cracker crumbs. As the processor was running, I added 2 tablespoons of melted margarine until the crumbs resembled coarse meal. I pressed this into the bottom of an 8 inch spring form pan. I baked the crust for 8 minutes and carefully removed it from the oven.
I preheat the oven to 500 and followed the same basic procedure for this one as I did the cranberry one. I drained 16 ounces of nonfat yogurt to create 1 cup of yogurt cheese. I drained 16 ounces of low fat cottage cheese and then processed these two until smooth. The yogurt cheese was a little drier this time, so I added 1 tablespoon of fat free caramel ice cream topping to allow it to process better.
I creamed the low fat cream cheese with 1 1/2 cups of sugar until smooth. I then added 1/3 of the cottage cheese mixture to the cream cheese mixture and beat with a hand mixer until smooth. Then I added the remaining cottage cheese mixture to the cream cheese mixture along with 3 eggs, 1 tablespoon of vanilla extract and 1/2 cup of chopped pecans.
Spray the sides of the spring form pan, being careful not to disturb the crust. Pour the batter into the pan and carefully place on a cookie sheet. This is where I got a little stupid creative and poured some fat free caramel sauce on the cheesecake and attempted to swirl it. *snort*
Place the cheesecake in the oven and bake for 15 minutes. Without opening the door, lower the temperature to 200 and bake 30 minutes to 1 1/2 hours depending on your oven. Rotate the pan and check the temperature after 20-30 minutes. The cheesecake is finished when the temperature is 150 and there is 3 inches of jiggle in the center of the cheesecake.
My attempt at swirling the caramel didn’t come out so well, but I think it looks cool! Cracked as all hell, but it’s still neat looking. Top with additional chopped pecans and fat free caramel sauce.
- 1/2 c pecans, finely chopped
- 1 c graham crackers, low fat cinnamon
- 2 T margarine, melted
- 16 oz yogurt, nonfat
- 16 oz cottage cheese, low fat
- 16 oz cream cheese, low fat (Neufchatel)
- 1 T caramel sauce, fat free
- 4 eggs, large
- 1 T vanilla extract
- 1/2 c pecans, finely ground
- For the yogurt cheese:
- Spoon the yogurt into a strainer lined with several layers of cheese cloth or paper towels. Allow to drain at least 10 hours; making a thick cheese.
- For the Crust:
- Preheat oven to 325.
- Process the pecans and the graham crackers in a food processor until they are a fine, even crumbs. Add the margarine and process until a the crumbs resemble coarse meal..
- Press the crumb mixture into an 8 inch spring form pan coated with aluminum foil making sure to press crumbs 1/4 of an inch up the sides. Bake 8-10 minutes or until the crust becomes fragrant.
- For the filling:
- Preheat oven to 500.
- Place the cottage cheese into a strainer lined with paper towels and allow to drain 30 minutes. Combine 1 cup of the prepare yogurt cheese with the drained cottage cheese into a bowl of a food processor; add 1 tablespoon of fat free caramel sauce and process until smooth and no lumps appear.
- Cream the cream cheese with 1 1/2 cups of sugar in a medium mixing bowl with a hand mixer. Add 1/3 of the cottage cheese mixture until well blended. Add remaining cottage cheese mixture and continue to blend until smooth.
- Add the eggs, one at a time; beating between each addition. Add the extract and blend until combined.
- Carefully spray the sides of the spring form pan with cooking spray, being careful not to disturb the crust. Pour the filling into the spring form pan.
- Place the cheesecake in the oven for 15 minutes.
- Without opening the door, turn the oven down to 200. Rotate halfway through the cooking time; somewhere between 20 and 45 minutes depending on your oven temperature. The cake should register 150 when it’s finished.
- Remove from the oven and run a paring knife around the rim. Place the spring form pan on a wire rack and allow to cool, running a paring knife around the edges every hour or so for approximately 2-3 hours.
- Wrap in plastic wrap and allow to chill complete in the fridge, approximately 3 hours. Before serving, top with chopped pecans and fat free caramel sauce.