Printable | Taste of Home

Makeover Traditional Cheesecake

1-3/4 cups graham cracker crumbs
2 tablespoons confectioners' sugar
1/4 cup butter, melted
FILLING:
1 tablespoon lemon juice
1 tablespoon vanilla extract
2 cups (16 ounces) 1% cottage cheese
2 cups (16 ounces) reduced-fat sour cream, divided
2 packages (8 ounces each) reduced-fat cream cheese
1-1/4 cups sugar
2 tablespoons all-purpose flour
4 eggs, lightly beaten
1 tablespoon fat-free caramel ice cream topping
2 Heath candy bars (1.4 ounces each), chopped

In a small bowl, combine graham cracker crumbs and confectioners' sugar; stir in
butter. Press onto the bottom and 1 in. up the sides of a 9-in. springform pan
coated with cooking spray. Place on a baking sheet. Bake at 325° for 18-22
minutes or until lightly browned. Cool on a wire rack. Place the lemon juice,
vanilla, cottage cheese and 1 cup sour cream in a blender; cover and process for

Printed from tasteofhome.com Jul 24, 2008

-----------------------Fold------------------------

Makeover Traditional Cheesecake cont.

2 minutes or until smooth. In a large mixing bowl, beat cream cheese and sugar
until smooth. Beat in the remaining sour cream. Add flour and pureed cottage
cheese mixture; mix well. Beat in eggs on low speed just until combined. Pour
into crust. Place pan on a double thickness of heavy-duty foil (about 18 in.
square). Securely wrap foil around pan. Place in a larger baking pan; add 3/4
in. of hot water to larger pan. Bake at 325° for 1-1/2 hours or until surface
is no longer shiny and center is almost set. Remove pan from water bath. Cool on
a wire rack for 10 minutes. Carefully run a knife around edge of pan to
loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan. Garnish
with caramel topping and candy bar pieces.

Yield: 16 servings.