Chocolate Cheesecake Two Ways

We recently took this chocolate cheesecake to a dinner party.  I try to make deserts when we have other people to share them with, that way we aren’t eating the whole thing!  Anyway, I was looking around for a cheesecake recipe and I found  one to adapt in an old Southern Living cookbook.

Crust:  1 cup crushed pecans, 1 stick melted butter, 3 Tblsp swerve, 1/2 tsp salt.  Mix together and press into bottom of pan.  Bake 350 for about 5 minutes until fragrant.  Watch it carefully so that it doesn’t burn.

Filling:  24 ounces cream cheese, 1/2 cup swerve, 4 eggs, 1 Tblsp vanilla.  Beat the cream cheese and add swerve til thoroughly mixed.  Add eggs one at a time and then stir in vanilla.  Bake about 45 minutes in 350 oven. Place a pan of water on the shelf under the cheesecake for moisture.  When just barely past jiggly stage, turn off the oven, crack the oven door, and let sit for an hour in the oven to cool off gradually.  Remove from oven and allow to cool to room temperature.

I think the cake part was perfect!   But the crust, well, it didn’t seem to go with the chocolate as well as it does with lemon cheesecake.  So, I started thinking about trying cheesecake again and making a different crust.  But this time I went back to the no-bake cheesecake fluff and added a crust made with cocoa nibs instead.  It could also have had some lily’s chocolate chips mixed in with it.  Or you can make your own chocolate chips too.  Just know that adding the chips are going to up the carb content.

Chocolate Cheesecake “Fluff” or No-Bake Cheesecake

Crust:  1/2 cup cocoa nibs, 2 Tblsp Swerve, 1/2 stick of butter, 1/4 tsp salt.  Crush the cocoa nibs with swerve, add melted butter and salt, and process again.  Press into bottom of pie pan or individual ramekins.  This is halved from the recipe above since it makes much less than the cake.  (Note:  Cocoa nibs are dried cocoa beans and have about 5 carbs per ounce with 4 fiber.  Nibs are hard & crunchy, kind of like a chocolate coffee bean.)

Fluff:  Whip 1 cup heavy cream, 8 oz block cream cheese, 1/4 cup cocoa powder, and 2 or 3 Tblsp swerve.  Fill the pie pan or ramekins and chill.  This version also freezes well.

I can’t believe I’m saying this, but that’s about enough cheesecake for now.  I’m looking forward to smoked chicken this week 🙂

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