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Rich Chocolate Cheesecake |
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Serves: 16 Print this Recipe1 1/4 cups graham cracker crumbs 4 tablespoons margarine, melted 1 teaspoon Equal measure or 3 packets EQUAL sweetener or 2 Tbsp EQUAL Spoonful 2 packages (8 oz each) reduced-fat cream cheese, softened 1 package (8 oz) fat-free cream cheese, softened 2 eggs 5 1/2 teaspoons Equal measure or 18 packets EQUAL sweetener or 3/4 cup EQUAL Spoonful 2 egg whites 2 tablespoons cornstarch 1 cup reduced-fat sour cream 1/3 cup European or Dutch-process cocoa 1 teaspoon vanilla extract 10 Fresh mint leaves sprigs, raspberries, nonfat whipped topping and orange peel (opt) 1. Mix graham cracker crumbs, margarine, and 1 tsp Equal Measure or 3 packets Equal sweetener or 2 Tbsp Equal Spoonful in bottom of 9-inch springform pan. Pat mixture evenly on bottom and 1/2 inch up side of pan. 2. Beat cream cheese and 5 1/2 tsp Equal Measure or 18 packets Equal sweetener or 3/4 cup Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, cocoa, and vanilla until well blended. Pour mixture into crust. 3. Place cheesecake in roasting pan on oven rack; add 1 inch hot water to roasting pan. Bake cheesecake in preheated 300°F oven just until set in the center, 45 to 50 minutes. Remove cheesecake from roasting pan; return cheesecake to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Garnish, if desired. EXCHANGES Carbohydrate 1 Saturated Fat 2 PYRAMID SERVINGS Starch 1/2 Sweet 1/2 Fat 2 NUTRITION FACTS Calories 178(100 calories from fat) Fat 11 g Saturated Fat 6 g Cholesterol 54 mg Sodium 316 mg Carbohydrate 11 g Dietary Fiber 1 g Sugars 5 g Protein 8 g This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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