Chocolate Marble Cheesecake Pie

All the drama of a marble cheesecake, none of the fuss of a springform pan.

This pie-pan version uses nonfat cream cheese and low-fat sweetened condensed milk to keep things on the lighter side without sacrificing that dense, creamy texture cheesecake lovers crave.

The crust is just chocolate wafer crumbs pressed into the pan with a touch of olive oil and sugar. The filling is a simple blend of vanilla batter with a swirl of melted unsweetened chocolate cut through with a knife for that classic marble look.

One pie pan, one hour, and you’ve got a dessert that looks like you spent the whole afternoon on it.

Pro Tips

• Let the nonfat cream cheese soften fully at room temperature. It’s firmer than regular cream cheese and needs extra time to get smooth.
• Use a thin-bladed knife and make just 3 or 4 passes through the batter for clean, defined swirls. More than that and you’ll muddy the pattern.
• The center should look barely set when you pull it out. It firms up as it cools, so overbaking will give you a dry, cracked pie.
• Chill for at least 2 hours before slicing. A cold cheesecake pie cuts cleanly; a warm one falls apart.