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Black Bean Cheesecake with Salsa
Source: dLife

A savory black bean and herb cheesecake.

Prep Time: 20 minutes
Cook Time: 2 hours
Difficulty: Intermediate

Nutrition Facts

Makes 8 servings
Amount Per Serving
Calories 176.7
Total Carbs 22.5 g
Dietary Fiber 2.8 g
Sugars 2.6 g
Total Fat 4.2 g
Saturated Fat 1.0 g
Unsaturated Fat 0.8 g
Potassium 249.7 mg
Protein 13.0 g
Sodium 609.9 mg
Dietary Exchanges
1/2 Fat , 1/2 Vegetables , 1 1/2 Starch , 1 Lean Meat
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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4 each  Tortilla, flour
24 oz  fat free cream cheese
1 1/2 cup  liquid egg substitute
15 oz  low sodium canned black beans
0 1/2 each  whole jalapeno pepper
2 tbsp  fresh chopped onion
2 each  medium garlic cloves
2 tsp  Worcestershire sauce
2 tsp  ground cumin
0 1/2 tsp  ground oregano
0 1/2 tsp  chili powder
0 1/2 tsp  salt
0 1/2 tsp  ground cayenne (red pepper)
1 each  cooking spray
1 cup  Salsa
  1. Preheat oven to 300 degrees F.
  2. Arrange tortillas in a 9-inch, greased springform pan to form a crust.
  3. Using an electric mixer, beat cream cheese until fluffy; beat in egg substitute. Stir in beans, chili, onion, garlic, Worcestershire sauce, cumin, oregano, chili powder, salt, and cayenne pepper.
  4. Spoon mixture into springform pan. Bake 1 3/4 to 2 hour, or until the mixture sets. Let cool and chill overnight.
  5. Coat a frying pan with cooking spray and heat over medium heat. Cook wedges of cheesecake over medium-low heat until both sides are golden. Serve with salsa on the side.

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