1 1/2 cup(s) graham cracker crumbs
3 tbsp reduced-calorie margarine, melted
3 tbsp water
1 cup(s) sugar
3 tbsp all-purpose flour
16 oz light cream cheese, or 1/3-less-fat cream cheese, softened
16 oz fat-free cream cheese, softened
2 large egg(s)
2 large egg white(s)
1/4 cup(s) unsweetened cocoa, powder
2 tsp almond extract
3/4 cup(s) lite whipped topping
1/4 cup(s) Chocolate Shoppe fat-free hot fudge, topping, heated
Recipe
POINTS per serving - 7
Serves - 12
Preheat oven to 325�F. Coat a 9-inch spring form pan with nonstick cooking spray.
Combine graham cracker crumbs, margarine and water in a small bowl; firmly press mixture into bottom of prepared spring form pan. Bake for 10 minutes; cool on a wire rack.
Increase oven temperature to 450�F.
Place sugar, flour and cheeses in a large bowl; beat at medium speed until smooth. Add eggs and egg whites, one at a time, beating well after each addition. Add cocoa powder and almond extract and mix to combine.
Pour cheese mixture into prepared crust; bake for 10 minutes. Reduce oven temperature to 250�F (120�C), but don�t remove the cheesecake from the oven. Bake until almost set, an additional hour.
Remove from oven and cool to room temperature. Cover and chill in the refrigerator at least 8 hours. Before serving, drizzle with heated fudge topping. Serve each slice topped with a tablespoon whipped topping.
Chef Tips - We renovated Chocolate Cheesecake with Fudge Topping by:
Omitting the sugar from the crust - you`ll get plenty of sweetness from the graham crackers. And using reduced-calorie margarine and water to help form the crust, rather than butter.
Replacing regular cream cheese with a combination of reduced-fat and fat-free cream cheeses.
Using egg whites instead of whole eggs.
Replacing chocolate, which is loaded with fat, with fat-free hot fudge topping and unsweetened cocoa powder and almond extract.