Peanut butter, cheesecake and chocolate flavors combine to make this an outstanding, decadent dessert. I keep the fat and calories down by using a combination of ricotta and light cream cheese, and more cocoa powder than chocolate.
1. Preheat the oven to 350°F. Lightly coat a 9-inch spring form pan with cooking spray.
2. To make the brownie layer, beat together the sugar, oil, egg and vanilla in a bowl. In another bowl, stir together the flour, cocoa and baking powder. Stir the wet mixture into the dry mixture just until combined. Stir in the sour cream and chocolate chips. Pour the mixture into the pan.
3. To make the cheesecake layer, combine the ricotta, sugar, cream cheese, sour cream, peanut butter, egg, flour and vanilla in a food processor. Process until smooth. Pour the mixture on top of the brownie layer.
4. Bake the cheesecake in the center of the oven for 35 minutes. The brownie layer may rise slightly around the edges. Chill before serving. Decorate with icing sugar.
2/3 cup granulated sugar
1/4 cup vegetable oil
1 large egg
1 tsp vanilla extract
1/3 cup all-purpose flour
1/3 cup unsweetened cocoa powder
1 tsp baking powder
1/4 cup low-fat sour cream
1/4 cup semisweet chocolate chips
1 1/2 cups light ricotta (5%)
3/4 cup granulated sugar
1/2 cup light cream cheese (about 4 oz), softened
1/3 cup low-fat sour cream
1/3 cup smooth natural peanut butter
1 large egg
2 Tbsp all-purpose flour
1 1/2 tsp vanilla extract
icing sugar (to decorate)
Nutritional Analysis per Serving
Protein 8.1 g
Fat 14 g
Saturated Fat 4.4 g
Carbohydrates 36 g
Cholesterol 53 mg
Sodium 171 mg
Fiber 1.6 g
Prep Time: 15 minutes
Bake Time: 35 minutes
Make Ahead: Bake the day before and refrigerate.
Nutrition Watch: All-purpose flour is a good source of selenium. Selenium is incorporated into proteins to make selenoproteins, important antioxidant enzymes. The antioxidant properties of selenoproteins help prevent cellular damage from free radicals.