Mocha Swirl Cheesecake
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
16
ingredients
-
Crust Ingredients
- 236.59 ml chocolate wafer crumbs
- 118.29 ml chopped pecans or 118.29 ml almonds
- 44.37 ml stick butter or 44.37 ml margarine, melted
- 44.37 ml spaenda spoonful granulated sugar
-
Cheesecake Ingredients
- 3 (680.38 g) package reduced-fat cream cheese, softened
- 177.44 ml splanda granulated sugar
- 2 eggs
- 2 egg whites
- 22.18 ml cornstarch
- 1.23 ml salt
- 236.59 ml reduced-fat sour cream
- 9.85 ml vanilla
- 44.37 ml splanda spoonful granulated sugar
- 6.16 ml instant coffee crystals
- 4.92 ml unsweetened cocoa powder
- 0 may substitute 4-1/2 packets Equal sugar substitute
- 0 may substitute 18 packets Equal sugar substitute
directions
- For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Splenda. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
- For Cheesecake, beat cream cheese and 3/4 cup Splenda in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
- Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Splenda, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
- Bake in preheated 325*F. oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.
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RECIPE SUBMITTED BY
CHEF GRPA
United States