This recipe is exceptional. Who would have thought that you can put beans in cheesecake? I am going to try using another type of bean in the recipe, but I haven't yet.
Pecan Praline Cheesecake
Pump up the protein and the flavor with this southern treat. This cake can be
wrapped and frozen before adding the maple syrup glaze and pecans. Thaw in a
refrigerator, overnight.
Makes 12 servings
Ingredients:
1 c graham cracker crumbs
3 T sugar
2 T butter, melted
3 - 8 oz. packages low-fat cream cheese, softened
1 1/2 c cooked blackeyed peas, drained & rinsed, or one 15 oz. can
2 T all-purpose flour
1 1/2 c packed brown sugar
3 eggs, separated
2 t vanilla
1 1/2 c chopped pecans
Maple syrup & pecan halves for garnish
Directions:
1. Preheat oven to 350 degrees.
2. Combine crumbs, sugar & melted butter, press into the bottom of a 9” spring form pan.
3. Bake 5-6 minutes until lightly toasted. Set aside.
4. In a mixing bowl combine cream cheese, blackeyes & flour, blend at medium speed with an electric mixer until well blended.
5. Gradually add brown sugar, blend until smooth. Add egg yolks, beating well after each addition.
6. In another large bowl, whip egg whites until stiff & glossy, but not dry. Fold egg whites & nuts into cream cheese misture. Pour into prepared crust.
7. Bake for 50-60 minutes or until the edges are golden brown & the center is almost set.
8. With a knife, loosen the cake from the rim of the pan. Cool on a wire rack, cover and chill. Remove pan rim.
9. Brush with maple syrup & garnish with pecan halves.
Available Online at http://www.usdrybeans.com/2010/08/pecan-praline-cheesecake/
