I developed a pecan cream cheese pie in my book Divine Indulgences, and since I’m a chocoholic I had to remake this. This dessert tastes like a decadent pecan pie but is much lighter due to the cheesecake filling.
1. Preheat the oven to 350°F. Lightly coat a 9-inch pie pan with cooking spray.
2. To make the crust, mix the crumbs, water and oil together until the mixture holds together. Press into the bottom and sides of the pan.
3. To make the cheesecake filling, combine the ricotta, sugar, cream cheese, sour cream, egg, flour, cocoa powder and vanilla in a food processor until the mixture is smooth. Pour into the piecrust.
4. To make the cashew filling, whisk together the brown sugar, cashews, chocolate chips, egg, egg whites and corn syrup in a bowl. Pour carefully over the cheesecake layer.
5. Place the pan in the center of the oven and bake for about 35 to 40 minutes or until the filling is almost set.
6. Let the pan cool on a wire rack, then chill for at least 2 hours. Use a sharp knife when cutting.
1 1/2 cups chocolate wafer crumbs
2 Tbsp water
1 Tbsp vegetable oil
3/4 cup light ricotta (5%)
1/3 cup granulated sugar
1/3 cup light cream cheese (about 3 oz), softened
1/4 cup low-fat sour cream
1 large egg
1 Tbsp all-purpose flour
3 Tbsp cocoa powder
1 tsp vanilla extract
2/3 cup packed brown sugar
1/2 cup chopped toasted cashews
1/4 cup semisweet chocolate chips
1 large egg
2 large egg whites
1/2 cup corn syrup
Nutritional Analysis per Serving
Protein 5.8 g
Fat 10 g
Saturated Fat 3.4 g
Carbohydrates 46 g
Cholesterol 45 mg
Sodium 131 mg
Fiber 1.2 g
Prep Time: 25 minutes
Cook Time: 45 minutes
Make Ahead: Prepare a day in advance and refrigerate.
Nutrition Watch: Brown sugar is not more nutritious than white; there are no significant nutritional differences between the two types. Brown sugar is composed of white sugar crystals that have been flavored and colored with small quantities of dark-sugar syrups (such as molasses).