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crust honey granulated sugar butter cooking spray cream cheese cream cheese granulated sugar Creme Fraiche vanilla salt cold water unflavored gelatin milk caramel butter brown sugar maple syrup whipping cream salt bourbon pecans
Viewed: 25 - Published at: 8 years agoIngredients
- Crust:
- 16 low-fat honey graham crackers (4 large cracker sheets)
- 1/4 cup granulated sugar
- 2 tablespoons butter, melted
- Cooking spray
- Cheesecake:
- 12 ounces 1/3-less-fat cream cheese, softened
- 12 ounces fat-free cream cheese, softened
- 1/2 cup granulated sugar
- 1/4 cup creme fraiche
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 3 tablespoons cold water
- 2 1/4 teaspoons unflavored gelatin
- 1 cup fat-free milk
- Caramel:
- 2 tablespoons butter
- 2/3 cup packed brown sugar
- 1/3 cup maple syrup
- 1 tablespoon whipping cream
- 1/4 teaspoon salt
- 2 tablespoons bourbon
- 1/2 cup chopped pecans, toasted
Method
- To prepare crust, place crackers in a food processor; process until finely ground. With motor running, add 1/4 cup granulated sugar and 2 tablespoons melted butter to cracker crumbs through food chute; process until blended. Place crumb mixture in a 9-inch springform pan coated with cooking spray; press evenly into bottom of pan. Freeze 20 minutes or until firm.
- To prepare cheesecake, combine cheeses, 1/2 cup granulated sugar, and creme fraiche in a large bowl; beat with a mixer at medium speed until smooth. Beat in vanilla and 1/4 teaspoon salt. Combine 3 tablespoons cold water and gelatin; let stand 2 minutes or until gelatin dissolves. Heat milk in a small saucepan to 180° (do not boil). Stir gelatin mixture into hot milk, stirring well. Beat gelatin mixture into cheese mixture. Pour cheese mixture into prepared crust; chill 2 hours or until set.
- To prepare the caramel, melt 2 tablespoons butter in a small saucepan over medium-high heat. Add brown sugar and next 3 ingredients (through 1/4 teaspoon salt); stir with a whisk just until sugar melts. Bring mixture to a boil; reduce heat to medium, and cook 5 minutes (do not stir). Remove pan from heat. Stir in bourbon and toasted pecans. Cool slightly.
- Slice cheesecake into 16 wedges. Place 1 wedge on each of 16 plates; drizzle 1 tablespoon caramel over each serving.
