Chipotle Chocolate Cheesecake In Pecan Crust
- Crust:
- 7 Tablespoons melted
- butter (reserve the last
- tablespoon from the cube
- to grease the pie pan)
- 1/2 cup minced pecans
- 1/4 teaspoon crushed chipotle
- chiles
- 1/4 teaspoon salt
- 1/4 cup honey
- 1 1/2 cups whole wheat pastry
- flour
- Filling:
- 1 1/2 pounds cream cheese, at
- room temperature
- 1/2 cup liquid honey
- 1/4 cup Dutch process cocoa
- l/4 teaspoon chipotle chile
- powder
- 1 1/3 cups plain, full-fat
- plain yogurt
- Garnish:
- 2 Tablespoons shaved
- bittersweet chocolate
- 1/8 teaspoon crushed chipotle
- chiles
- For the crust:
- Preheat the oven to 350 degrees. Combine the melted butter, pecans, chiles, salt, honey and flour with a fork in a large bowl. Mix it gently but thoroughly. Press the sticky dough into a buttered 9 1/2 inch glass pie dish. Flute the edges. Poke bottom of crust in 12 places with a fork to prevent puffing. Bake 12 to 15 minutes, until set, in the preheated oven. Cool thoroughly.
- For the filling:
- Cream the creamcheese with a wooden spoon until no lumps remain. Beat in the honey, cocoa powder, chile powder, and yogurt, in that order. (I guess a food processor could be used here, but I don't.)
- Scrape the filling into cooled crust, swirling the it attractively with a rubber spatula. Cover loosely with plastic wrap and refrigerate overnight.
- Remove from refrigerator just before serving. Cut into 12 servings, then sprinkle the slices evenly with chocolate and chiles, and serve.
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Taken from www.epicurious.com/recipes/member/views/chipotle-chocolate-cheesecake-in-pecan-crust-1211205 (may not work)