Pecan Cheesecake Recipe
Ingredients
| Vegetable cooking spray | ||
| 1/3 cup vanilla wafer crumbs | ||
| Cottage cheese | 1 Carton (1l) | |
| Light cream cheese package | 3 , softened | |
| Sugar | 1/2 Cup (16 tbs) | |
| 1/4 cup plus 2 tablespoons firmly packed dark brown sugar | ||
| Eggs | 2 | |
| Vanilla extract | 1 Teaspoon | |
| 1/2 teaspoon butter flavoring | ||
| Egg whites | 2 | |
| Cream of tartar | 1/8 Teaspoon | |
| 1/2 cup plus 2 tablespoons sugar, divided | ||
| Chopped pecans | 3 Tablespoon | |
| Non-fat sour cream | 1 Carton (1l) | |
Directions
Coat bottom of a 9-inch springform pan with cooking spray; sprinkle with vanilla wafer crumbs.
Place cottage cheese in container of an electric blender; cover and process until smooth.
Add cream cheese and next 5 ingredients; cover and process until smooth.
Transfer mixture to a large bowl.
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 egg white mixture and 2 tablespoons pecans into cream cheese mixture.
Spoon into pan.
Bake at 325° for 50 minutes or until almost set.
Remove from oven; increase temperature to 375°.
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.
Place cottage cheese in container of an electric blender; cover and process until smooth.
Add cream cheese and next 5 ingredients; cover and process until smooth.
Transfer mixture to a large bowl.
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 egg white mixture and 2 tablespoons pecans into cream cheese mixture.
Spoon into pan.
Bake at 325° for 50 minutes or until almost set.
Remove from oven; increase temperature to 375°.
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.
Chef
