Product Recall:Various Brands of Vegetable Products

Chocolate Pecan Cheesecakes

Prep time: 5min
Total time: 120min
Makes 12
12
chocolate wafer cookies
cup
Light Cream Cheese, softened
250 mL
cup
light ricotta cheese
60 mL
cup
low-fat sour cream
60 mL
1
egg
tbsp
Pure Vanilla Extract
15 mL
tbsp
Cocoa
30 mL
cup
lightly packed brown sugar, divided
125 mL
cup
toasted Chopped Pecans
60 mL
cup
Real Semi-Sweet Chocolate Chips
60 mL
1 cheesecake
calories
180
fat
10 g
saturated fat
4.5 g
carbs
19 g
protein
4 g
cholestrol
30 mg
fibre
1 g
sodium
140 mg

Directions

  1. Line a muffin tin with 12 paper liners. Break wafers into quarters and fit into each liner (pieces will overlap). Set aside. Preheat oven to 325°F (160°C).

  2. In a large bowl, using an electric mixer (stand or hand-held) on medium, cream together cream cheese, ricotta and sour cream until fluffy, about 3 min. Add egg, vanilla, cocoa and 1/3 cup (75 mL) of the brown sugar. Beat until smooth and thoroughly combined. Spoon batter into prepared muffin tin.

  3. In a small bowl, combine remaining brown sugar with pecans and chocolate chips. Sprinkle mixture over batter. Bake on middle rack of oven until set, about 15 min. Cool on rack (about 90 min.), then chill for at least one hour or up to 2 days.

Tip

Lower-fat dairy products lighten up these decadent bites. *Add 90 min. cooling time and chilling time to total cooking time to get total time of 120 min.