Pecan Cheesecake Recipe


MethodMain Ingredient


 Vegetable cooking spray1
 Vanilla wafer crumbs1⁄3 Cup (5.33 tbs)
 1% low fat cottage cheese12 Ounce (1 Carton)
 Light process cream cheese product24 Ounce, softened (3 Packages, 8 Ounce Each)
 Sugar1⁄2 Cup (8 tbs)
 Firmly packed brown sugar6 Tablespoon (1/4 Cup Plus 2 Tablespoons)
 Vanilla extract1 Teaspoon
 Butter flavoring1⁄2 Teaspoon
 Egg whites2
 Cream of tartar1⁄8 Teaspoon
 Sugar6 Tablespoon, divided (1/2 Cup Plus 2 Tablespoons)
 Chopped toasted pecans3 Tablespoon, divided
 Non fat sour cream8 Ounce (1 Carton)

Nutrition Facts

Serving size: Complete recipe

Calories 2646 Calories from Fat 258

% Daily Value*

Total Fat 29 g45.2%

Saturated Fat 9.3 g46.6%

Trans Fat 0 g

Cholesterol 539.7 mg

Sodium 5849 mg243.7%

Total Carbohydrates 420 g140.2%

Dietary Fiber 1.9 g7.4%

Sugars 322.3 g

Protein 178 g356%

Vitamin A 28.5% Vitamin C

Calcium 282.8% Iron 33.5%

*Based on a 2000 Calorie diet


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.