I once found a great recipe for a chocolate hazelnut cheesecake which was basically a jar of nutella mixed with 2 pots of cream cheese poured onto a butter/biscuit base and popped in the fridge to set. This got me thinking… what else could I mix with fat free cream cheese to create a cleaner version of this chocolate delight.
Aha! Peanutbutter and instead of a butter biscuit base, oatcakes – which I use for a sweet potato pie that will be published on this blog soon. As I bake the sweet potato pie to get it set, I was between “should I bake it” or “should I pop it in the fridge and hope it sets”. I opted for the former and to make extra sure it set, threw an egg into the ingredients list. I also added a spoon of brown sugar to the list, which I usually don’t use but as it was for a dinner party, thought I’d indulge a little. Feel free to leave the sugar out or add it to taste. After all, the pie makes 8 to 12 slices (depending on how thick you cut) so whats a spoon of sugar divided by that many slices.
I had some pecans left over from a previous cake so chopped those up and folded them in for a bit of crunchy texture. You can use any nuts for this, or leave them out if you prefer.
Serving a new never-tried-before recipe to guests for pudding after dinner is a bit risky, but isn’t that what making up new recipes is all about 😉 I will admit that I tried a slice before the guests came over… just to be sure….
It turned out delicious and to make it a little more pudding’y, I mixed up a drizzle sauce in a pot on the stove: 1 tablespoon peanutbutter, 1 teaspoon natural cocoa powder and a dollup of agave nectar to taste. Yum. This is a great sauce for any chocolate drizzle requirement.
Recipe:
Oatcake crust
5 nairns oatcakes, finely crushed
1 tbsp stevia/truvia (added to sweeten the oatcakes)
3 spoons of cheesecake filling to mix
Peanut Butter Cheesecake Filling
400g extra light cream cheese
1 egg
1 tblsp brown sugar
1/2 cup peanut butter
2 teaspoons vanilla extract
Handful of chopped nuts – optional
1. Make the filling first so you have some “mix” for the crushed oatcakes: Beat cream cheese, egg, sugar, peanut butter and vanilla extract together until smooth and well blended.
2. Spoon 3 spoonfuls of this mixture into the crushed oatcakes. Mix well and press this mixture into a pie dish. Use damp hands so the mixture doesn’t stick to your fingers.
3. Fold the chopped nuts into the cheesecake mix and spread the mixture over the oatcakes crust.
4. Bake for about 25 minutes, or until you can see the edges are lightly browned and the middle of the cake is set. Allow to cool before cutting and enjoying.
Nutritional value if you like fat pieces… cut your pie into 9:
Calories: 192
Carbohydrates: 11g
Protein: 11g
Fat: 12g (only 2.9g saturates)
If you’re more of a skinny slice pie lover… cut your pie into 12:
Calories: 128
Carbohydrates: 7.3g
Protein: 7.5g
Fat: 7.7g (only 2g saturates)
Lets Do Lunch 