Rich Chocolate Cheesecake

Yield: 16 servings

38% calorie reduction from traditional recipe

Ingredients

• 1 cup chocolate wafer crumbs
• 3 tablespoons Equal Spoonful*
• 3 tablespoons stick butter or margarine, melted
• 3 (8 ounce) packages reduced-fat cream cheese, softened
• 1 1/4 cups Equal Spoonful**
• 2 eggs
• 2 egg whites
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1 cup reduced-fat sour cream
• 2 teaspoons vanilla extract
• 4 ounces (4 squares) semi-sweet chocolate, melted and slightly cooled

Instructions

1. Mix chocolate crumbs, 3 tablespoons Equal and melted butter in bottom of 9 inch springform pan. Pat mixture evenly onto bottom of pan.
2. Bake in preheated 325 degrees F oven for 8 minutes.
3. Cool on wire rack.
4. Beat cream cheese and 1 1/4 cups Equal in large bowl until fluffy.
5. Beat in eggs, egg whites, cornstarch and salt.
6. Beat in sour cream and vanilla extract until well blended.
7. Gently fold in melted chocolate.
8. Pour batter over crust.
9. Bake in preheated 325 degrees F oven for 40 to 45 minutes or until center is almost set.
10. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake.
11. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.
12. To serve, remove sides of springform pan.

Notes

* May substitute 4 packets Equal sweetener

** May substitute 30 packets Equal sweetener

Nutrition

Per serving: 217 cal., 7 g pro., 13 g carb., 16 g fat, 62 mg chol., 246 mg sodium

Exchanges: 1 milk, 3 fat

Attribution

Recipe used with permission from Equal Sweetener.