Pecan Cheesecake Recipe

Name: Pecan Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Vegetable cooking spray; 1/3 cup vanilla wafer crumbs; 1 (12-ounce) carton 1% low-fat cottage cheese; 3 (8-ounce) packages light process cream cheese product, softened; 1/2 cup sugar; 1/4 cup plus 2 tablespoons firmly packed dark brown sugar; 2 eggs; 1 teaspoon vanilla extract; 1/2 teaspoon butter flavoring; 2 egg whites; 1/8 teaspoon cream of tartar; 1/2 cup plus 2 tablespoons sugar, divided; 3 tablespoons finely chopped toasted pecans, divided; 1 (8-ounce) carton nonfat sour cream alternative

Servings: persons

Vegetable cooking spray
1/3 cup vanilla wafer crumbs
1 (12-ounce) carton 1% low-fat cottage cheese
3 (8-ounce) packages light process cream cheese product, softened
1/2 cup sugar
1/4 cup plus 2 tablespoons firmly packed dark brown sugar
2 eggs
1 teaspoon vanilla extract
1/2 teaspoon butter flavoring
2 egg whites
1/8 teaspoon cream of tartar
1/2 cup plus 2 tablespoons sugar, divided
3 tablespoons finely chopped toasted pecans, divided
1 (8-ounce) carton nonfat sour cream alternative

1
Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with vanilla wafer crumbs.
2
Place cottage cheese in container of an electric blender; cover and process until smooth, stopping once to scrape down sides. Add cream cheese and next 5 ingredients; cover and process until smooth. Transfer mixture to a large bowl.
3
Beat egg whites and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar, 1 tablespoon at time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Fold beaten egg white mixture and 2 tablespoons pecans into cream cheese mixture. Spoon into prepared pan. Bake at 325u00b0 for 50 minutes or until almost set. Remove from oven; increase temperature to 375u00b0.
4
Combine sour cream and remaining 1/4 cup plus 2 tablespoons sugar, stirring until smooth. Spread mixture on top of cheesecake. Bake an additional 5 minutes. Remove from oven, and let cool on a wire rack. Cover and chill thoroughly. Sprinkle with remaining 1 tablespoon pecans.

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: Vegetable cooking spray, 1/3 cup vanilla wafer crumbs, 1 (12-ounce) carton 1% low-fat cottage cheese, 3 (8-ounce) packages light process cream cheese product, softened, and more.

Yes, Pecan Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Pecan Cheesecake

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