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

TO MAKE CRUST: 1. Preheat oven to 325°F. Lightly oil a 9-inch springform pan or coat it with nonstick spray. Put a kettle of water on to heat for the water bath. Wrap outside of pan with a double thickness of foil to prevent water from seeping in. 2. In a food processor, finely grind vanilla wafers. Add oil and process until well combined. Press into bottom of pan. TO MAKE FILLING: 1. In a food processor, puree cottage cheese until smooth, stopping to scrape down sides of bowl. Add cream cheese, granulated and brown sugars and cornstarch. Process until smooth. Add egg, egg whites, yogurt, bourbon, if using, and vanilla; process until smooth. Pour over crust. 2. Place cheesecake in a shallow roasting pan and pour in enough boiling water to come 1/2 inch up the outside of the springform pan. Bake for 50 to 60 minutes, or until edges are set but center still jiggles when pan is tapped. 3. Turn off oven. Spray a knife with nonstick spray and run it around the inside edge of the pan. Let cheesecake stand in the oven, with door ajar, for 1 hour. Remove cheesecake from water bath and transfer to a wire rack; let cool. Refrigerate, uncovered, until chilled; cover with plastic wrap. (The cheesecake will keep, covered, in the refrigeratorfor up to 2 days.) 4. Just before serving, sprinkle cheesecake with Pecan Praline Topping. MAKES 16 SERVINGS. 195 calories per serving; 9 grams protein; 7 grams fat (2.9 grams saturated fat); 25 grams carbohydrate; 300 mg sodium; 26 mg cholesterol; 0 grams fiber. Pecan Praline Topping: 1. Lightly oil a baking sheet or coat it with non-stick spray. 2. In a small heavy saucepan, combine sugar and water. Bring to a simmer over low heat, stirring occasionally, until sugar melts. Increase heat to medium-high and cook, without stirring, until syrup turns medium amber, 3 to 5 minutes. Immediately remove from heat and stir in pecans. Pour onto prepared baking sheet, spreading in a thin layer. Let stand until praline is cool and brittle. 3. Slide a metal spatula under praline to loosen it from pan; crack into small pieces. Place in a food processor and pluse until coarsely crushed or ground. (The praline will keep, tightly covered, at room temperature for up to 3 days.) Makes 1 cup. 35 calories per tablespoon; 1 gram fat. Praline is also delicious on frozen yogurt.

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