This recipe was mediocre.
- 4 sheets reduced fat graham crackers, crushed*
- 3 tablespoons splenda
- 3 tablespoons imitation butter (I use promise Heart Smart 5 calorie)**
- 1 TBSP Hershey’s Cocoa
- 3 packages (8 ounces each) fat free cream cheese, softened
- 1 1/2 cups splenda
- 3 egg beaters
- 2 tablespoons cornstarch
- 1/4 teaspoon salt
- 1 cup fat free sour cream
- 2 teaspoons vanilla
- 4 ounces dark chocolate (2.33 dark chocolate Hershey bars)
- Cool Whip FREE if desired
- Mix crumbs, 3 tablespoons splenda, cocoa and melted butter in bottom of 8.5 or 9-inch springform pan. Pat gently. Bake in preheated 325°F oven 4 minutes. Remove and press crumbs down flatter (I couldn’t do this before putting it in the oven b/c it stuck to my fingers, so it helped to heat it some first). Return to the oven for more minutes. Cool on wire rack.
- Beat cream cheese and 1 1/2 cups splenda in large bowl until fluffy; beat in egg beaters, cornstarch and salt. Beat in sour cream and vanilla until well blended. Melt the choclate bars (broken into pieces) in the microwave for about 1 minute, stirring every 30 seconds. Gently fold in melted chocolate. Pour batter over crust.
- Bake in preheated 325°F oven 40-45 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 springform pan.
Makes 8 servings
Nutrition (w/o cool whip)
Calories 198
Fat 4g
Sat Fat 2g
Cholesterol 14g
Sodium 703
Potassium 60mg
Carbs 24g
Fiber 1g
Sugars 12g
Protein 15g
*Next time I’ll use 5-6 sheets. This didn’t cover the pan well enough.
**Didn’t do a super job, so maybe use margarine.
Holly’s Healthy Home Cooking 