Rich Chocolate Cheesecake

Course : Desserts
Serves: 1
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1 1/4 cups graham cracker crumbs
4 tablespoons margarine -- melted
1 teaspoon Equal Measure OR
3 packages Equal sweetener OR
2 tablespoons Equal Spoonful
16 ounces fat-free cream cheese -- softened
5 1/2 teaspoons Equal Measure OR
18 packages Equal sweetener OR
3/4 cup Equal Spoonful
2 large eggs
2 large egg whites
2 tablespoons cornstarch
1 cup reduced-fat sour cream
1/3 cup European or Dutch-process cocoa
1 teaspoon vanilla
1 bunch Fresh mint sprigs/ raspberries/ nonfat -- optional
1 package whipped topping and orange peel

Preparation / Directions:

Mix graham cracker crumbs, margarine and 1 teaspoon Equal® Measure or 3 packets Equal® sweetener or 2 Tablespoons Equal® Spoonful in bottom of 9-inch springform pan. Pat mixture evenly on bottom and 1/2 inch up side of pan. Beat cream cheese and 5 1/2 teaspoons Equal® Measure or 18 packets Equal® sweetener or 3/4 cup Tablespoons Equal® Spoonful in large bowl until fluffy; beat in eggs, egg whites and cornstarch. Mix in sour cream, cocoa and vanilla until well blended. Pour mixture into crust. Place cheesecake in roasting pan on oven rack; add 1 inch hot water to roasting pan. Bake cheesecake in preheated 300 degree oven just until set in center, 45 to 50 minutes. Remove cheesecake from roasting pan; return cheesecake to oven. Turn oven off and let cheesecake cool 3 hours in oven with door ajar. Refrigerate 8 hours or overnight. Remove side of pan; place cheesecake on serving plate. Garnish, if desired. Makes 16 servings Serving size:

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