Southern Chocolate Praline Cheesecake
1 ½ Starch, 1 ½ Fat
1 cup vanilla-wafer crumbs (about 24 wafers)
2 tablespoons reduced-calorie margarine, melted
2 ounces semisweet chocolate
½ cup evaporated skim milk
2 packages (8 ounces each) reduced-calorie cream cheese
1 cup low fat cottage cheese, pureed
¼ cup light brown sugar, packed to measure
2 teaspoons Sweet 'N Low® Brown granulated sugar substitute
2 eggs, separated, at room temperature
2 tablespoons praline liqueur or other nut-flavored liqueur
1 tablespoon vanilla extract
¼ cup chopped pecans
Cover outside bottom and sides of an 8-inch springform pan with aluminum foil; spray inside with nonstick cooking spray. In small bowl, combine wafer crumbs and margarine; press into bottom of pan. Preheat oven to 325°F.
In small saucepan over low heat, melt chocolate in evaporated skim milk, stirring occasionally. Remove from heat. In large bowl with electric mixer at medium speed, beat cream cheese, cottage cheese, brown sugar, and Sweet 'N Low Brown until very smooth. Beat in egg yolks, then liqueur and vanilla.
In large metal bowl, beat egg whites until stiff; fold into cheese mixture. Pour half the mixture into medium-size bowl; add reserved chocolate mixture and stir until smooth. Pour into prepared crust. Slowly and carefully pour remaining cream cheese mixture on top of chocolate mixture Sprinkle with pecans.
Reduce oven temperature to 275°F. Carefully place aluminum foil-covered pan into larger baking pan. Add water to outside container until water level comes half way up side of springform pan. Bake 1 ¾ hours. Remove from oven; remove springform pan from water and cool on wire rack. Refrigerate 8 hours or overnight.
Calories Per Serving: