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Praline Crunch Cheesecake | Low Fat Recipes » Low Fat Cheesecakes

Praline Crunch Cheesecake

Serving Size : 16
for prepare Praline Crunch Cheesecake
Amount Measure Ingredient - Preparation Method
praline crunch cheesecake
20 vanilla wafers
2 1/2 ounces
praline crunch cheesecake
1 tablespoon canola oil
praline crunch cheesecake
2 1/2 cups low-fat cottage cheese
12 ounces reduced-fat cream cheese - softened
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
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
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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
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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.
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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: 3400 | Author: Shad0w | 22 August 2008 | Comments (0)

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