Pecan Cream Cheese Pie

This combination of cheesecake and pecans is too good for words. Pecans are a good source of protein and a healthy polyunsaturated fat, but nuts are high in calories and fat, so eat them in moderation. Be sure to process the cheesecake batter well to make it as smooth as possible. Don’t be concerned if the crust seems to stick to the pan when cutting-just use a sharp knife.

1. Preheat the oven to 375°F. Spray a 9-inch pie plate with cooking oil.

2. For the crust, mix the crumbs, sugar, water and oil together until the mixture holds together. Press it onto the bottom and up the sides of the pie plate. Bake for 8 minutes.

3. For the cheesecake filling, purée the ricotta, sugar, cream cheese, sour cream, egg, flour and vanilla in a food processor until the mixture is smooth. Pour it into the pie crust.

4. For the pecan filling, whisk the brown sugar, pecans, eggs, corn syrup and molasses together. Pour carefully over the cheesecake layer so the layers don’t mix.

5. Bake in the center of the oven for 30 to 35 minutes, or until the filling is almost set. It may rise up around the edges or even through the middle of the pecan filling.

6. Cool on a rack. Serve chilled or at room temperature.

1 1/2 cups vanilla wafer crumbs
2 Tbsp granulated sugar
2 Tbsp water
1 Tbsp vegetable oil
3/4 cup smooth light ricotta
1/3 cup granulated sugar
1/3 cup light cream cheese
1/4 cup low-fat sour cream
1 egg
1 Tbsp all-purpose flour
1 tsp pure vanilla extract
2/3 cup packed brown sugar
1/2 cup chopped pecans
2 eggs
1/2 cup corn syrup
1 Tbsp molasses

Nutritional Analysis per Serving

Calories 290
Protein 5.1 g
Fat 10 g
Saturated Fat 2.9 g
Carbohydrates 46 g
Cholesterol 48 mg
Fiber 0.7 g

Prep Time: 15 minutes
Cook Time: 40 minutes

Make Ahead: Refrigerate for a day.

Serves 12