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New Orleans Style Cheesecake




Source of Recipe


Elaine


List of Ingredients




New Orleans Style Cheesecake
Servings: 8

Crust Ingredients:
2 cup pecans, finely chopped
2 tablespoon brown sugar, packed
4 tablespoon butter, melted
Filling Ingredients:
32 ounce cream cheese, reduced fat, softened (Neufchatel)
2 cup brown sugar, firmly packed
1/2 cup cornstarch
1/2 cup bourbon
1 teaspoon vanilla extract
1 cup egg substitute, room temperature (equivalent of 4 large eggs)



Recipe



Crust Instructions: Preheat oven to 350° F. Wrap the outside of a 9-inch springform pan with foil. Combine all ingredients in the pan until well mixed; press into bottom.

Filling Instructions: Beat cream cheese in a mixer bowl at high speed, until smooth. Scrape side of bowl with a rubber spatula. Beat in sugar and cornstarch until light and fluffy. At low speed, add bourbon and vanilla. Add egg substitute, 1/4 cup at a time, beating until mixture is smooth. Pour filling into pan. Place springform pan in a roasting pan (make sure there is at least 1 inch between the edges of the pans). Add enough hot water to come halfway up side of springform pan. Bake 1 hour 30 to 40 minutes, until sides of cheesecake are firm and center is just set. Remove pan from water bath; transfer to wire rack and cool completely. Drizzle with your favorite fat-free chocolate syrup. Refrigerate unused portions.