I used low fat vanilla yogurt instead of heavy cream in this recipe. The cheese layer came out just as creamy as ever with a few calories saved as a bonus.
Chocolate Cheesecake Shortbread Bars adapted from Bars & Squares | 8″ square pan
1 cup flour 1/4 cup sugar 2/3 cup pecans, toasted and chopped 1/4 tsp salt 1/2 cup butter, softened
1 (8 oz.) pkg cream cheese 1/2 cup sugar (or less if using white choc. as it is sweeter) 3/4 cup semi-sweet chocolate chips (i used white) 2 eggs 2/3 cup heavy cream (i used vanilla yogurt) 1 tsp vanilla extract
1. Preheat oven to 350 degrees F. 2. Shortbread crust: In a mixer with the paddle attachment, combine flours and salt. Add the softened butter to the bowl and mix until butter is in pea-sized pieces. Press into a greased 8″ square pan. Bake 12-15 minutes or until lightly golden on top. 3. Cheesecake: Melt the chocolate and set aside to cool. Beat cream cheese until smooth then add sugar. Add melted, slightly cooled chocolate then eggs, one by one. Stir in cream and vanilla. 4. Pour the cheesecake filling into the pan on top of the baked shortbread crust when it comes out of the oven. Smooth the top then return to oven for 30-40 minutes or until only slightly jiggly in the centre. Cool thoroughly then reftigerate overnight before serving.