Chocolate Sour Cream Cheesecake
Makes 12 servings
|Chocolate Crumb Crust|
|3||packages (8 ounces each) fat-free cream cheese, softened|
|1||cup reduced-fat sour cream|
|1/3||cup unsweetened cocoa powder|
|1/4||cup fat-free chocolate syrup|
|3||tablespoons all-purpose flour|
- Preheat oven to 350°F. Prepare Chocolate Crumb Crust; set aside. Beat cream cheese in large bowl with electric mixer at high speed until fluffy. Beat in sour cream until smooth. Beat in eggs, one at a time until blended. Stir in sugar, cocoa, chocolate syrup and flour until smooth. Pour over crust.
- Bake 50 to 60 minutes or until set in center. Loosen cheesecake from edge of pan with knife. Cool on wire rack. Cover; refrigerate overnight.
- Remove side of pan. Garnish cheesecake with dollops of nonfat whipped topping, chocolate shavings and chocolate curls, if desired.
Chocolate Crumb Crust
Combine 1-1/4 cups graham cracker crumbs, 2 tablespoons sugar, 2 tablespoons sugar, 2 tablespoons unsweetened cocoa powder in medium bowl; stir in 1/4 cup melted margarine. pat mixture into bottom and up sides of 9-inch springform pan. Bake in preheated 350°F oven for 8 minutes. Cool on wire rack.
|Saturated Fat||1 g|
|Total Fat||8 g|
|Calories from Fat||28 %|
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