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That DamnYankee!!
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4,077 Posts
Discussion Starter · #1 ·
This is actually pretty low fat, only about 10g per slice as opposed to the 60+g per slice of a full fat version. Enjoy! :mpd:


Praline:
Cooking spray
1/3 cup granulated sugar
3 tablespoons water
1 tablespoon light corn syrup
1/2 teaspoon vanilla extract
3/4 cup chopped pecans
2 teaspoons butter
1/4 teaspoon salt

Crust:
1 3/4 cups graham cracker crumbs
3 tablespoons granulated sugar
1 1/2 tablespoons butter, melted
1 tablespoon water

Filling:
2 (15-ounce) cans sweet potatoes in syrup, drained
1 cup packed dark brown sugar
1 (8-ounce) package 1/3-less-fat cream cheese
1 (8-ounce) block fat-free cream cheese
1 (8-ounce) container fat-free sour cream
1/4 cup all-purpose flour (about 1 ounce)
1 1/2 teaspoons vanilla extract
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground ginger
2 large eggs
2 large egg whites

To prepare praline, coat a 10-inch sheet of aluminum foil with cooking spray. Place 1/3 cup granulated sugar, 3 tablespoons water, corn syrup, and 1/2 teaspoon vanilla in a small, heavy saucepan over medium-high heat; cook until sugar dissolves, stirring as needed to dissolve sugar evenly (about 5 minutes). Continue cooking 5 minutes or until golden. Remove from heat; carefully stir in pecans, 2 teaspoons butter, and salt. Immediately pour onto prepared foil, spreading to a thin layer. Cool completely. Break praline into small pieces. Place in a food processor, and process until coarsely ground.
Preheat oven to 350°.
To prepare crust, combine cracker crumbs, 3 tablespoons granulated sugar, melted butter, and 1 tablespoon water in a bowl. Toss well with a fork. Press crumb mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray. Bake at 350° for 10 minutes. Cool on a wire rack.
Reduce oven temperature to 325°.
To prepare filling, place sweet potatoes in food processor; process until smooth. Remove from processor. Combine brown sugar, cheeses, and sour cream in processor; process until smooth. Add pureed sweet potatoes, flour, and the remaining ingredients, and process until smooth. Add one-half of ground praline mixture; pulse 3 times or until blended. Pour filling into crust. Bake at 325° for 55 minutes. Turn off oven. (Do not remove cheesecake from oven.) Let cheesecake stand in oven for 1 hour. Remove from oven; cool on a wire rack. Cover and chill 3 hours or overnight. Sprinkle top with remaining ground praline mixture before serving.
 

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El Viejo
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23,417 Posts
Lemme go on record as saying that Brew's SP/Praline/Cheesecake is about as close to heaven as any of us are gonna get...

Do take a little difference of opinion with him on the 'fattening' part.. although I gotta admit I ate the WHOLE pie....:rotfl:


mmmmmmmmmmmmmmmmm, gooooooood....
 

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That DamnYankee!!
Joined
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4,077 Posts
Discussion Starter · #3 ·
Lemme go on record as saying that Brew's SP/Praline/Cheesecake is about as close to heaven as any of us are gonna get...

Do take a little difference of opinion with him on the 'fattening' part.. although I gotta admit I ate the WHOLE pie....:rotfl:

mmmmmmmmmmmmmmmmm, gooooooood....
Many thanks Jim!!

You only gained about 5 Lbs eating this one, you'd have gained at least 10-15 eating the full fat version!! :) ;)
 

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Saved by Jesus Blessed by God
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2,767 Posts
OK Brew made your cheese cake today had to put a lock
on the frig to keep everyone out. Not sure if I can hold off
till after turkey sure smells and looks good. Will update
tomorrow if possible
 

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That DamnYankee!!
Joined
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4,077 Posts
Discussion Starter · #5 ·
Hope Y'all enjoy it FN. Happy Thanksgiving to Ya!!
 

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That DamnYankee!!
Joined
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4,077 Posts
Discussion Starter · #6 ·
Figured I'd revive this for the Holidays.
 
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