Mocha Swirl Cheesecake

Mocha Swirl Cheesecake

Mouthwatering cheesecake with 48% calorie reduction from traditional recipe.

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (9 ratings made) Rate
Serves: 16 person(s) Change

Preparation Time: 30 mins
Cooking Time: 50 mins

Yield: 16 x 1/16 of cake

Ingredients Convert to Imperial

  • 1 cup chocolate water crumbs
  • 1/2 cup chopped pecans or almonds
  • 3 Tbsp stick butter or margarine, melted
  • 3 Tbsp Equal® Spoonful (or use 4.5 packets Equal® Sweetener)
  • 3 reduced-fat cream cheese, softened (8 oz each)
  • 3/4 cup Equal® Spoonful (or use 18 packets Equal® Sweetener)
  • 2 eggs
  • 2 egg white
  • 1 1/2 Tbsp cornstarch
  • 1/4 tsp salt
  • 1 cup reduced-fat sour cream
  • 2 tsp vanilla
  • 3 Tbsp Equal® Spoonful (or use 4.5 packets Equal® Sweetener)
  • 1 1/4 tsp instant coffee crystals
  • 1 tsp unsweetened cocoa powder

Directions:

Preheat oven to 325º F.

Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal® Spoonful in the bottom of a 9-inch springform pan. Pat the mixture evenly onto the bottom of the pan; set aside while preparing the filling.

Beat cream cheese and ¾ cup Equal® Spoonful in large bowl until fluffy. Beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended.

Remove 1/2 cup of the cheesecake batter. Stir in 3 tablespoons Equal® Spoonful, instant coffee crystals and cocoa until well combined. Pour half of plain batter into crust in pan. 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 a preheated oven for 45-50 minutes or until center is almost set. Remove cheesecake to 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 sides of the springform pan.

Thanks to Merisant/Equal®