German Chocolate Cheesecake (Low Fat and Low Sugar)

Name: German Chocolate Cheesecake (Low Fat and Low Sugar)
Prep time: 30 min
Cook time: 55 min
Total time: 1 h 25 min
Yield: 1 cheesecake, 12 serving(s)
Ingredients: 1 1/4 cups chocolate graham cracker crumbs; 1/4 cup cocoa; 1/4 cup Splenda sugar substitute; 4 tablespoons Smart Balance butter spread, softened; 7 ounces German sweet chocolate, melted; 1 1/2 cups low fat cottage cheese; 12 ounces low-fat cream cheese; 3/4 cup sugar; 1/2 cup Greek yogurt; 2 teaspoons vanilla; 2 tablespoons flour; 1 cup Egg Beaters egg substitute; 1/4 cup Smart Balance butter spread; 1/3 cup Splenda sugar substitute; 1/3 cup evaporated milk, low fat; 1/4 cup Egg Beaters egg substitute; 1 1/3 cups flaked coconut; 1 cup pecan nuts, chopped; 1 teaspoon vanilla; 3 ounces semisweet chocolate (optional)

Be the first to review this recipe

Recipe by perrydr

My husband loves German chocolate cake and cheesecake, but is a diabetic, so I wanted to find something special for his birthday. It was a hit. Even our friends who want nothing to do with low fat anything love this cheesecake. Easy sustitutes like cottage cheese, Greek yogurt, Egg Beaters and Splenda help make this a healthier version.

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 1hr 25mins

SERVES: 12

YIELD: 1 cheesecake

UNITS: US

INGREDIENTS

Nutrition

1 ¹⁄₄

cups chocolate graham cracker crumbs
¹⁄₄

cup cocoa
¹⁄₄

cup Splenda sugar substitute
4

tablespoons Smart Balance butter spread, softened
7

ounces German sweet chocolate, melted
1 ¹⁄₂

cups low fat cottage cheese
12

ounces low-fat cream cheese
³⁄₄

cup sugar
¹⁄₂

cup Greek yogurt
2

teaspoons vanilla
2

tablespoons flour
1

cup Egg Beaters egg substitute
¹⁄₄

cup Smart Balance butter spread
¹⁄₃

cup Splenda sugar substitute
¹⁄₃

cup evaporated milk, low fat
¹⁄₄

cup Egg Beaters egg substitute
1 ¹⁄₃

cups flaked coconut
1

cup pecan nuts, chopped
1

teaspoon vanilla
3

ounces semisweet chocolate (optional)

DIRECTIONS

Preheat oven to 425 degrees F; Place a pan 1/3 full of water on bottom shelf, in the oven.
For crust mix together in a 9” spring form pan chocolate graham cracker crumbs, cocoa, 1/4 cup Splenda, and 4 Tbls Smart Balance for crust and press mixture across the bottom and about one inch up the sides. Place pan in refrigerator while mixing the filling.
To prepare filling melt chocolate and set aside. Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes longer once you think all of the lumps are gone). In large mixing bowl combine, cottage cheese, cream cheese, 1/3 cup Splenda, yogurt and 1 tsp vanilla. Beat with a mixer until smooth. Add flour, 1 tablespoon at a time, blending well after each addition. Add Egg Beaters and melted chocolate. Blend well. Pour into crust. Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425 degrees;. Reduce oven to 225 degrees; and continue baking 35-45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Chill overnight before adding topping.
For topping melt Smart Balance in small saucepan. Stir in 3/4 cup Splenda, evaporated milk and 1/4 cup Egg Beaters. Cook and stir over low heat about 10 minutes or till thickened. Take off heat and stir in coconut and pecans. Spread topping over cake. Garnish with 1/3 cup coconut, pecan halves. Drizzle melted semisweet chocolate over top if desired. Keep refrigerated.

Submit a Recipe Correction