Mocha Swirl Cheesecake

Eye catching dessert of cheesecake with a coffee-chocolate mixture swirled throughout.

Yield: 16 servings

47% fewer calories than the original

Ingredients

• 1 cup chocolate wafer crumbs
• 1/2 cup chopped pecans or almonds
• 3 tablespoons stick butter or margarine, melted
• 3 tablespoons Equal Spoonful*
• 3 (8 ounce) packages reduced-fat cream cheese, softened
• 3/4 cup Equal Spoonful**
• 2 eggs
• 2 egg whites
• 1 1/2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup reduced fat sour cream
• 2 teaspoons vanilla
• 3 tablespoons Equal Spoonful***
• 1 1/4 teaspoons instant coffee crystals
• 1 teaspoon unsweetened cocoa powder

Instructions

1. Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal Spoonful in bottom of 9 inch springform pan. Pat mixture evenly onto bottom of pan; set aside while preparing filling.
2. Beat cream cheese and 3/4 cup Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended.
3. Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal Spoonful, instant coffee crystals and cocoa until well combined. Pour half of plain batter into crust in pan. Top with 5 spoonsful of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
4. Bake in preheated 325 degrees F oven 45 to 50 minutes or until center is almost set.
5. Remove cheesecake to wire rack.
6. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.
7. To serve, remove sides of springform pan.

Notes

* May substitute 4 1/2 packets Equal sweetener

** May substitute 18 packets Equal sweetener

*** May substitute 4 1/2 packets Equal sweetener

Nutrition

Per serving: 171 cal., 7 g pro., 9 g carb., 12 g fat, 56 mg chol., 283 mg sodium

Exchanges: 1 milk, 2 fat

Attribution

Recipe and photo credit: Equal Sweetener