Chocolate Sour Cream Cheesecake

Chocolate Sour Cream Cheesecake

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
2 eggs
2/3 cup sugar
1/3 cup unsweetened cocoa powder
1/4 cup fat-free chocolate syrup
3 tablespoons all-purpose flour


  1. 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.
  2. 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.
  3. 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.

Nutritional Information

Sodium 478 mg
Protein 11 g
Fiber trace g
Carbohydrate 33 g
Cholesterol 52 mg
Saturated Fat 1 g
Total Fat 8 g
Calories from Fat 28 %
Calories 251

Dietary Exchange

Fat 1-1/2
Meat 1/2

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