Monday, April 11, 2011

Favorite Cheesecake

Quite a few years ago when I had stopped in to visit my mother, she gave me a cookbook that she had ordered called "Light Cooking". Hmmm, wonder if that is where I get the 'cookbook' obsession, although I have a lot more cookbooks than she had, but she had a ton of recipes "to try" that she had torn out of magazines. Does that sound familiar to anyone? LOL! Well, when I seen the cover of this book, I was quite happy to take it off her hands!! This cheesecake was one of the pictures that was on the cover....and I can't resist a yummy looking dessert!! Every recipe so far that I have tried has been very good and I am so happy that she offered me the thanks again Mom, I have put it to good use! I made this over the weekend for guests and they could not believe that there was cottage cheese in it. Of course you can drizzle as much of the toppings on it as you want to but I went a little light on them......have to cut back somewhere and since you will be having TWO slices, it works out for the best!! :)


6 tbs. reduced-calorie margarine

1 1/2 cups graham cracker crumbs

2 envelopes unflavored gelatin

2 pkgs. (8 ozs. each) fat-free cream cheese

2 cups 1 percent low-fat cottage cheese

1 cup sugar

1 1/2 tsps. vanilla

1 container (8 zs.) thawed reduced-fat nondairy whipped topping

1/4 cup prepared fat-free caramel topping

1/4 cup prepared fat-free hot fudge topping

1/4 cup chopped pecans

1. Preheat oven to 350 degrees. Spray bottom and side of 9-inch springform pan with nonstick cooking spray. Melt margarine in small pan over medium heat. Stir in graham cracker crumbs. Press firmly onto bottom and side of prepared pan. Bake for 10 minutes. Cool.

2. Place 1/2 cup cold water in small saucepan; sprinkle gelatin over water. Let stand 3 minutes to soften. Heat gelatin mixture over low heat until completely dissolved, stirring constantly.

3. Combine cream cheese, cottage cheese, sugar and vanilla in food processor or blender and process until smooth. Add gelatin mixture; process until well blended. Fold in whipped topping. Pour into prepared crust. Refrigerate 4 hours or until set.

4. Loosen cake from side of pan. Remove side of pan from cake. Drizzle caramel and hot fudge toppings over cake. Sprinkle pecans evenly over top. Makes 16 servings.

And I just have to say.........VERY GOOD!!! :)


  1. Hi Carol... yes, it is a very good cheesecake and I especially like it because it doesn't need to be baked. I also have another good one that I make and it has the blueberry pie filling on the top. I'll have to make that the next time! Thanks for visiting!

  2. Oh this looks gorgeous! I love that turtle flavor on top. Amazing!

  3. Hi Joanne! Thanks for visiting my blog!

  4. That looks wonderful! And with low calorie ingredients too! Good, I can have a bigger piece! :)

  5. LOL @ Kathleen! My brother and I have talked about having a "cheesecake standoff" and this is the one I was going to make to out-do him! Maybe he won't see this! :)

  6. Well, big sister...I must admit that it looks like it is a pretty little recipe, and I am sure you worked very hard doing the best you could, and that it came off passably well. However, I am afraid that my candied apple pie cheesecake is simply going to be too much for this little recipe to compete with. I plan to bring it over, but I am afraid it might discourage you from working so hard on your recipes. :)

  7. Well finally I can make a comment on here & can stay signed in again.....sooo, hello to you too little brother! :) Your candied applepie cheesecake sounds quite good and I am very glad you are "experimenting" with recipes(and I so do not want to discourage you), but I hope you are not too devastated when the final results are in!! Nice to have you drop by! :) :) :)

  8. Hi! It's Dee from Maggies On Main. SO glad I took a look at this recipe! It looks fairly easy to prepare and it looks simply delicious! Thanks for stoppin in last week. I love your blog.