Chocolaccino Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 16
Ingredients
1 ½ cups chocolate wafer cookie crumbs 1/3 cup cold coffee1 tbsp cornstarch1 ½ tbsp cold water1 egg3 tablespoons instant espresso powder12 oz cream cheese, softened 8 oz low-fat cream cheese, softened¼ cup Splenda granular¼ cup brown sugar4 oz semisweet chocolate, melted 4 oz bittersweet chocolate (65% or higher), melted2 tbsp 1% milk
Preheat the oven to 400F. Mix the crumbs and coffee until thoroughly moist.
Press the mixture evenly onto the bottom of a greased 9-inch spring-form pan.
Bake 10 minutes and refrigerate until cold.
Lower oven temperature to 350F.
Whisk together the cornstarch and cold water until blended.
Beat in the egg and instant espresso, and set aside.
Beat the cream cheeses, Splenda and sugar in a large bowl with an electric mixer or paddle attachment until well blended.
Add the coffee mixture and mix until blended.
Beat in the melted chocolates and milk. Pour the mixture over the crust.
Bake for 45 minutes, or until the center is almost set, in a water bath.
Turn off oven and allow to cool inside, without opening the door, 45 minutes.
Cool the cheesecake completely on a wire rack, then run a knife or metal spatula around sides of pan to loosen cheesecake.
Refrigerate, uncovered, at least overnight before removing sides of pan and serving.
To serve, remove sides of pan and allow to stand out 30 minutes to come to temperature.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Press the mixture evenly onto the bottom of a greased 9-inch spring-form pan.
Bake 10 minutes and refrigerate until cold.
Lower oven temperature to 350F.
Whisk together the cornstarch and cold water until blended.
Beat in the egg and instant espresso, and set aside.
Beat the cream cheeses, Splenda and sugar in a large bowl with an electric mixer or paddle attachment until well blended.
Add the coffee mixture and mix until blended.
Beat in the melted chocolates and milk. Pour the mixture over the crust.
Bake for 45 minutes, or until the center is almost set, in a water bath.
Turn off oven and allow to cool inside, without opening the door, 45 minutes.
Cool the cheesecake completely on a wire rack, then run a knife or metal spatula around sides of pan to loosen cheesecake.
Refrigerate, uncovered, at least overnight before removing sides of pan and serving.
To serve, remove sides of pan and allow to stand out 30 minutes to come to temperature.
Number of Servings: 16
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 248.0
- Total Fat: 17.1 g
- Cholesterol: 45.5 mg
- Sodium: 176.1 mg
- Total Carbs: 22.1 g
- Dietary Fiber: 1.3 g
- Protein: 5.2 g
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