Chipotle Chocolate Cheesecake In Pecan Crust

Name: Chipotle Chocolate Cheesecake In Pecan Crust
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
For the crust:
2
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.
3
For the filling:
4
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.)
5
Scrape the filling into cooled crust, swirling the it attractively with a rubber spatula. Cover loosely with plastic wrap and refrigerate overnight.
6
Remove from refrigerator just before serving. Cut into 12 servings, then sprinkle the slices evenly with chocolate and chiles, and serve.

825

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.
Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 26 ingredients. The key ingredients include: Crust:, 7 Tablespoons melted, butter (reserve the last, tablespoon from the cube, and more.

Yes, Chipotle Chocolate Cheesecake In Pecan Crust falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!