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Praline Crunch Cheesecake | Low Fat Recipes » Low Fat Cheesecakes

Praline Crunch Cheesecake


Serving Size : 16
Ingredients
for prepare Praline Crunch Cheesecake
:
Amount Measure Ingredient - Preparation Method
CRUST
praline crunch cheesecake
20 vanilla wafers
2 1/2 ounces
praline crunch cheesecake
1 tablespoon canola oil
FILLING
praline crunch cheesecake
2 1/2 cups low-fat cottage cheese
12 ounces reduced-fat cream cheese - softened
notnonfat
praline crunch cheesecake
2/3 cup granulated sugar
1/3 cup packed light brown sugar
1/4 cup cornstarch
1 large egg
2 large egg whites
1 cup non-fat plain yogurt
3 tablespoons bourbon - optional
1 1/2 teaspoons pure vanilla extract
2 1/2 teaspoons if not using bourbon
PECAN PRALINE TOPPING
praline crunch cheesecake
1/2 cup granulated sugar
1/3 cup water
1/4 cup finely chopped pecans
recipe Praline Crunch Cheesecake

TO MAKE CRUST: 1. Preheat oven to
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325°F. Lightly oil a 9-inch springform pan or coat it with nonstick spray. Put a kettle of water on
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to heat for the water bath. Wrap outside of pan with a double
Praline Crunch Cheesecake
thickness of foil to prevent water from seeping in. 2. In a food processor, finely grind vanilla wafers.
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Add oil and process until well combined. Press into bottom of pan. TO MAKE FILLING:
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1. In a food processor, puree cottage cheese until smooth, stopping to scrape down sides of bowl. Add cream
recipe spicy cashew chicken cheesecake factory
cheese, granulated and brown sugars and cornstarch. Process until smooth. Add egg, egg whites, yogurt, bourbon, if

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using, and vanilla; process until smooth. Pour over crust. 2. Place cheesecake in a shallow roasting
recipe spicy cashew chicken cheesecake factory
pan and pour in enough boiling water to come 1/2 inch up the outside of
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the springform pan. Bake for 50 to 60 minutes, or until edges are set but center still jiggles when pan
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is tapped. 3. Turn off oven. Spray a knife with nonstick spray
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and run it around the inside edge of the pan. Let cheesecake stand in
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the oven, with door ajar, for 1 hour. Remove cheesecake from water bath and transfer
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to a wire rack; let cool. Refrigerate, uncovered, until chilled; cover with plastic
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wrap. (The cheesecake will keep, covered, in the refrigeratorfor up to 2 days.) 4. Just before serving,
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sprinkle cheesecake with Pecan Praline Topping. MAKES 16 SERVINGS. 195 calories per serving; 9
recipe cheesecake
grams protein; 7 grams fat (2.9 grams saturated fat); 25 grams carbohydrate; 300 mg sodium; 26 mg cholesterol;
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0 grams fiber. Pecan Praline Topping: 1. Lightly oil a baking sheet or coat it with non-stick spray.
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2. In a small heavy saucepan, combine sugar and water. Bring to a simmer over low heat,
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stirring occasionally, until sugar melts. Increase heat to medium-high and cook, without stirring, until syrup turns medium
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amber, 3 to 5 minutes. Immediately remove from heat and stir in pecans. Pour
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onto prepared baking sheet, spreading in a thin layer. Let stand until praline is cool and brittle. 3.
recipe spicy cashew chicken cheesecake factory
Slide a metal spatula under praline to loosen it from pan; crack into small pieces.
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Place in a food processor and pluse until coarsely crushed or ground. (The praline will keep,
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tightly covered, at room temperature for up to 3 days.) Makes 1 cup.
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35 calories per tablespoon; 1 gram fat. Praline is also delicious on
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frozen yogurt.






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    Views: 3132 | Author: Shad0w | 22 August 2008 | Comments (0)


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