This fabulous appetizer can also be served in larger pieces as a brunch or supper entrée—sauté wedges of cheesecake in lightly greased large skillet over medium-low heat until warm and browned on both sides. Serve with salsa.
24 servings
1/3 cup unseasoned dry bread crumbs
24 ounces reduced-fat cream cheese, room
temperature
6 eggs
1 can (15 ounces) black beans, rinsed, drained
1⁄2 jalapeño chili, finely chopped
2 tablespoons finely chopped onion
2 cloves garlic, minced
2 teaspoons dried cumin
1⁄2 teaspoon each: dried oregano leaves, chili powder,
salt, cayenne pepper
1 cup salsa
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1. Grease 7-inch springform pan and coat with bread crumbs. Beat cream
cheese in large bowl until fluffy; beat in eggs. Mix in remaining ingredients,
except salsa; pour into prepared pan and place on rack in 6-quart
slow cooker. Place 3 layers of paper toweling over top of slow cooker; cover
and cook on high until cheesecake is set and sharp knife inserted halfway
between center and edge of cheesecake comes out almost clean, about
4 hours. Transfer crock to wire rack and cool 1 hour; remove cheesecake
from crock and cool completely on wire rack. Refrigerate 8 hours or overnight.
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Per Serving:
Calories: 251
% of calories from fat: 18
Fat (gm): 5.1
Saturated fat (gm): 1.6
Cholesterol (mg): 212
Sodium (mg): 715
Protein (gm): 15
Carbohydrate (gm): 35.1
Exchanges:
Milk: 0.0
Vegetable: 0.0
Fruit: 0.0
Bread: 2.5
Meat: 1.0
Fat: 0.5
