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    You are in: Home / Recipes / Sugar Free Chocolate Cheesecake Recipe
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    Sugar Free Chocolate Cheesecake

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 20 mins

    30 mins

    50 mins

    the werecat's Note:

    an absolutely fantastic ultra rich chocolate cheese cake recipe I converted to sugar free from a recipe originally listed on the www.KraftFoods.com site.

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    Ingredients:

    Serves: 16

    Yield:

    pie

    Units: US | Metric

    Crust

    • 1 1/2 cups sugar-free chocolate cream-filled cookies (about 18 cookies)
    • 2 tablespoons butter, melted

    Filling

    Garnish

    • whipped cream
    • fresh fruit

    Directions:

    1. 1
      Pre-heat your oven to 325oF if using a silver 9 inch spring form pan; 300oF if using a dark non-stick 9 inch spring form pan. Mix crushed cookies and butter; press firmly onto bottom of pan. Bake 10 minutes.
    2. 2
      Sift together splenda and unsweetened cocoa. Set aside. Beat cream cheese, vanilla and butter with electric mixer on medium speed until well blended. Add dry ingredients and beat to completely incorporate. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust.
    3. 3
      Bake 45 – 55 minutes or until center is almost set. Run Knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Top with whipped topping and fruit.
    4. 4
      Helpful hints:.
    5. 5
      *Cream cheese can be softened by microwaving on high for 30 – 45 seconds.
    6. 6
      *For ease of serving; lightly butter ring of spring form pan and line the bottom with a circle of wax or parchment paper as well as lining the sides with strips of wax or parchment. Lightly buttering the sides and bottom help the paper to stick and when it’s ready to serve when you take the ring off you just have to carefully peal the parchment/wax paper off. The sides of the cake don’t get mangled this way.

    Ratings & Reviews:

    • on February 10, 2013

      I was a little wary of this recipe when I saw how much butter was going into it. I decided to give it a go anyways because I was really hoping for a good low carb-sugar free cheesecake. Sadly, this is not it. I used a chocolate pecan crust which turned out pretty good, but the cake itself is much like a bitter, dark chocolate truffle without any sweetness. The aftertaste is extremely bitter and salty. And the butter makes it very heavy. I actually whipped up a simple cheescake mousse and tried crumbling a little bit of the cake over it, but it was still too bitter.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 03, 2013

      15

      If I could, I would give this recipe a zero (0). Absolutely no chocolate flavor; actually no flavor at all in the filling. Just a pretty solid mass of dark brown stuff. I used a virtually carb free crust of ground almonds and pecans, with a little almond flour and melted butter. Only the crust was edible.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on December 10, 2011

      55

      I made this recipe for a friend at work. Everyone that tried it, loved it!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Sugar Free Chocolate Cheesecake

    Serving Size: 1 (74 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 259.9
     
    Calories from Fat 214
    82%
    Total Fat 23.7 g
    36%
    Saturated Fat 13.7 g
    68%
    Cholesterol 100.8 mg
    33%
    Sodium 215.1 mg
    8%
    Total Carbohydrate 11.4 g
    3%
    Dietary Fiber 2.6 g
    10%
    Sugars 5.9 g
    23%
    Protein 5.3 g
    10%

    The following items or measurements are not included:

    sugar-free chocolate cream-filled cookies

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