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Chocolate Orange Cheesecake
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Serving Size: 8
Crust:
1-1/2 cups pecans, shelled
1-1/3 tbl Splenda
2 tbl orange zest
2 tbl cocoa
3 tbl melted butter
Preheat oven to 350°F-180°C.
Filling:
2 packages cream cheese (8 oz)
1/2 cup sour cream
1/2 cup Splenda
2 tsp orange extract (2 to 3)
1/2 cup cocoa
2 eggs
Crust: Grind pecans in food processor until very finely ground (or you can use pecan meal if your grocer carries it).
Add Splenda, orange peel and cocoa to nut mixture and pulse a few times to blend. Melt butter. Transfer nut mixture to bowl and drizzle butter over mixture, toss to coat.
Spray 9-inch230mm pie plate with cooking spray (Lemon Pam adds a really nice flavor). Pat nut mixture into pie pan and press evenly onto sides and bottom.
Bake for 10-12 minutes (don't overcook). Cool on wire rack for 5-10 minutes.
Filling: Combine cheese and sour cream in food processor until creamy and smooth. Add orange extract and eggs, process until well-blended.
In a small bowl, combine Splenda and cocoa. Add to cheese mixture, pulsing until well-blended. Use spatula to scrape sides.
Pour into cooled crust; bake at 350°F-180°C for 40 minutes or until center is mostly set. The center should still jiggle a little when you take it out of the oven. (Cheesecake will shrink as it cools- it's normal so don't panic).
Allow to cool for 30 minutes on a wire rack.
Transfer to the refrigerator and chill at least 4 hours. Best flavor and texture results from allowing cheesecake to "ripen" in the fridge overnight.
Per Serving: 441 Calories
43 fat grams
10 carbs
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