Prep 40 mins
Cook 2 hrs
I got this recipe off of this site but made some changes to make it a little bit nicer on the waistline. Thank you 1Steve.
- 1 cup chocolate wafer crumbs
- 1⁄4 cup butter, melted
- 2 (8 ounce) packages light cream cheese, softened
- 1 (8 ounce) package fat free cream cheese, softened
- 1 (14 ounce) can fat-free sweetened condensed milk
- 1⁄2 cup Splenda granular, sugar substitute
- 3 large eggs
- 3 tablespoons lime juice
- 1 tablespoon vanilla extract
- 1 1⁄2 cups semisweet chocolate morsels
- 2 tablespoons chocolate syrup
- 2 tablespoons caramel ice cream topping
- 1⁄2 cup pecans, chopped
- 1⁄4 cup miniature semisweet chocolate chips
- Preheat over to 300°F.
- Grease 9 inch springform pan.
- Combine crumbs and butter in medium bowl.
- Press onto bottom and up 1 inch on side of pan.
- Beat cream cheese and sweetened milk in large mixing bowl.
- Add splenda, eggs, lime juice, and vanilla; beat until combined.
- Microwave morsels in medium bowl for 1 minute on high.
- Morsels may retain some of their shape.
- If necessary, microwave at additional 10 to 15 second intervals, stirring just until morsels are melted.
- Stir 2 cups of cheesecake batter into melted morsels, mix well.
- Alternately spoon batters into crusts, beginning and ending with yellow batter.
- Bake for 1 hour 10 to 15 minutes or until edge is set and center moves slightly.
- Cool in pan on wire rack for 10 minutes; run knife around edge of cheesecake.
- Cool completely.
- Drizzle chocolate syrup and caramel syrup over cheesecake.
- Sprinkle with pecans and mini morsels.
- Refrigerate for several hours or overnight.
- Remove from pan.
This was oh sooooo good. I made one change though, which I made two regular cheesecakes (using chocolate crumb crusts) instead of one large cheesecake in a springform pan. And it worked out great. Other than that, I followed the recipe to the letter, and I would recommend this dessert recipe to anyone. (My cheesecakes were a little warm still when I drizzled the syrups over them, and the chocolate syrup melted and pooled---it didn't effect the taste at all, but they would have looked better had I waited a bit. So I recommend others be careful to wait for the cheesecake to cool completely). It was so delicious though, and I think everyone should try this recipe. Thanks, Newly Mrs. Johnson.
Oh my gosh, wonderful cheesecake! I made this for Easter and there are only a few pieces left. Could not find chocolate wafer cookies so I bought two Oreo Cookie pie crusts and pulsed them into crumbs using my food processor. The cream cheese does feel and taste quite different from the regular cream cheese but for this cheesecake it worked well. There was not a heavy real rich flavor, very nice, creamy, and great chocolate flavors. I did use regular sugar instead of a sugar substitute. Everyone should try this cheesecake! Thank you Newly Mrs Johnson for posting this recipe. Made and reviewed for Spring 2009 Pick A Chef.