Caramel Cheesecake with Praline Sauce
Source of Recipe
By Jan Curry
List of Ingredients
For Crust:
2 1/2 tablespoons graham cracker crumbs
1 tablespoons
For Filling:
1 cup 1% lowfat cottage cheese
16 ounces neufchatel cream cheese, softened
1 1/4 cups brown sugar
1 tablespoon water
2 teaspoons vanilla
1/4 cup flour
1 egg plus 1 egg white
For Sauce:
1/3 cup evaporated milk
2 1/2 tablespoons brown sugar
1 teaspoon vanilla
1 tablespoon pecans, chopped (optional) Recipe
Directions
1. Preheat oven to 325 degrees. Combine crumbs and sugar; sprinkle onto bottom of a lightly greased 8 inch springform pan and set aside. In a food processor, process cottage cheese until smooth. Mix in neufchatel cheese, brown sugar, water and vanilla. Add flour; blend until smooth, scraping twice.
2. Add egg and egg white; mix just until incorporated. Carefully pour filling into pan. Smooth top and bake for 45 minutes. Turn oven off and let cheesecake remain in oven 30 minutes. Remove from oven, let cool then chill several hours.
3. For sauce, bring milk, brown sugar and vanilla to a boil, reduce heat and cook one to one and a halfminutes, stirring constantly. Remove from hat, stir inpecans and let cool slightly. To serve, drizzle sauce over cheesecake.
Makes 12 servings.
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