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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 138.4
  • Total Fat: 8.9 g
  • Cholesterol: 47.7 mg
  • Sodium: 231.6 mg
  • Total Carbs: 7.8 g
  • Dietary Fiber: 0.3 g
  • Protein: 6.1 g

View full nutritional breakdown of Caramel Cheesecake with Praline Sauce calories by ingredient
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Caramel Cheesecake with Praline Sauce

Submitted by: LAPLESKY

Introduction

This is by J. Curry, May 1999. Cannot find nutritional info for it on the web so am entering it. It is light, very tastey. It is not a dessert you'd bring to a dessert table as the stronger flavors would overwhelm this, but it is wonderful when it is the highlight itself.

Note: nutritional info is done with Splenda brown sugar blend to the best approximation I could manage. Purists, ignore the substitute without comment, and just know some of us need it.
This is by J. Curry, May 1999. Cannot find nutritional info for it on the web so am entering it. It is light, very tastey. It is not a dessert you'd bring to a dessert table as the stronger flavors would overwhelm this, but it is wonderful when it is the highlight itself.

Note: nutritional info is done with Splenda brown sugar blend to the best approximation I could manage. Purists, ignore the substitute without comment, and just know some of us need it.

Number of Servings: 12

Ingredients

    Cheesecake
    1 C 1% lowfat cottage cheese
    16 oz neufchatel cheese (2 blocks), softened
    1 1/4 C brown sugar
    1 TB water
    2 tsp vanilla
    1 egg plus 1 egg white

    Sauce:
    1/3 C evporated milk (low or non fat is fine).
    2 1/2 TB brown sugar
    1 tsp vanilla
    1 TB pecans, chopped (optional).

Directions

Makes 12 severings.
1. Preheat oven to 325 degrees. Lightly grease an 8 inch spring form pan and set aside.
2. 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.
3. Add egg and egg white; mix just until incorporated. Carefully pour filling into pan. Smooth top and bake for 45 min. Turn oven off and let cheesecake remain in oven 30 minutes. Remove from oven. Let cool then chill several hours.
4. For sauce, bring milk, brown sugar and vanilla to a boil, reduce heat and cook one to one and a half minutes, stirring constantly. Remove from heat, stir in pecans, and let cool slightly. To serve, drizzle sauce over cheesecake.

Number of Servings: 12

Recipe submitted by SparkPeople user LAPLESKY.






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