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Chocolate Cheesecake

Recipe Link: http://WeightWatchers.com

List of Ingredients




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 325ºF. 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 450ºF.

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 250ºF (120ºC), 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.