When I met with Ron Oneto, a farmer and chairman of the California Dry Bean Advisory Board, he told me about this cheesecake that he had at the bean convention in Chicago. His wife usually doesn’t like cheesecake as it’s too rich, but she really liked this one. I made this recipe for some friends and they all thought it was delicious and were very surprised that it had beans in it. It kind of balances out the guilt you feel about eating cheesecake knowing that the black eyes are providing protein and fiber to your diet. In the interest of full disclosure I used regular cream cheese because it is richer, of course, adds more calories. I have made it both ways and like both versions.
Combine crumbs, sugar and melted butter, press into the bottom of a 9 inch spring form pan.
In a mixing bowl combine cream cheese, pureed blackeye beans and flour, blend at medium speed with an electric mixer until well blended.
Gradually add brown sugar, blend until smooth. Add egg yolks and vanilla, beating well after each addition. In another large bowl, whip egg whites until stiff and glossy, but not dry. Fold egg whites and nuts into cream cheese mixture. Pour into prepared crust.
Bake for 50-60 minutes or until the edges are golden brown and the center is almost set.
With a knife, loosen the cake from the rim of the pan. Cool on a wire rack, cover and chill. Remove pan rim.
Make a glaze by combining 1/4 cup of pure maple syrup with 1/4 cup brown sugar in a small saucepan over medium heat. Cook until sugar has dissolved and syrup is a little thick. Pour onto cheesecake. Arrange pecan halves on top of cheesecake.
Enjoy!
Pecan Praline Cheesecake
Ingredients
1 cup graham cracker crumbs
3 tbsp granulated sugar
2 tbsp butter, melted
3-8oz packages low fat cream cheese, softened
1 1/2 cups cooked blackeye beans, pureed
2 tbsp all purpose flour
1 1/2 cups packed brown sugar
3 eggs, separated
2 tsp vanilla extract
1/2 cup chopped pecans
Maple glaze
pecan halves
Cooking Method:
1. Preheat oven to 350 degrees
2. Combine graham cracker crumbs, granulated sugar and melted butter, press mixture into the bottom of a 9 inch springform pan.
3. Bake 5-6 minutes until lightly toasted. Set aside.
4. In a mixing bowl combine cream cheese, blackeye beans and flour, blend at medium speed with an electric mixer until well blended.
5. Gradually add brown sugar, blend until smooth. Add egg yolks and vanilla extract, beating well after each addition.
6. In another large bowl, whip egg whites until stiff and glossy, but not dry. Fold egg whites and chopped pecans into cream cheese mixture. Pour into prepared crust.
7. Bake for 50-60 minutes or until the edges are golden brown and 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. Make glaze. Combine 1/4 cup brown sugar and 1/4 cup real maple syrup in a small saucepan. Cook over medium heat until sugar is dissolved and glaze has slightly thickened. Pour over chilled cheesecake. Add pecan halves on top.
Nutritional information
Calories per serving 400
Total Fat: 19g
Sodium: 440 mg (this will be lower if you use the dried beans and cook them yourself)
Total Carbs: 48g
Fiber: 2g
Protein: 11g
