Chocolate Mocha Cheesecake
- 44 Reduced-Fat Chocolate Wafers, crushed
- ¼ cup butter, melted
- 2 tbs unsweetened cocoa powder
- ¼ cup Splenda No Calorie Sweetener, Granulated
- 3 (8 ounce) packages reduced-fat cream cheese
- 3/4 cup Splenda No Calorie Sweetener, Granulated
- 2 eggs
- 2 egg whites
- 1-1/2 tablespoons cornstarch
- 1/4 teaspoon salt
- 3/4 cup reduced-fat sour cream
- 2 teaspoons vanilla
- 1-1/4 teaspoons instant espresso crystals
- 2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix
- Preheat oven to 400 degrees F.
- Mix crust ingredients together, and press into a 9-inch spring-form pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
- Reset oven temperature to 325 degrees F.
- Beat cream cheese and Splenda Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
- Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
- Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
- Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
For nutritional information on this recipe or to learn how to make Sugar Free Mocha Cheesecake Bars, click here.
- 1 tbs hot water
- ½ tsp sugar or sugar substitute*
- ½ tsp instant espresso coffee powder or 1 tsp
- ¼ cup light tub-style cream cheese, softened.
- ½ cup frozen light whipped dessert topping, thawed
- 6 chocolate wafer cookies
- White chocolate curls and/or fresh raspberries (optional)
- In a medium bowl, combine the water, sugar, and espresso powder; stir until sugar and espresso powder are dissolved. Add cream cheese; whisk until smooth. Fold in whipped topping.
- Pipe or spoon cream cheese mixture atop cookies. If desired, chill for up to 4 hours. To serve, if desired, top with white chocolate curls and/or raspberries.
- Sugar Substitutes: Choose from Splenda®Granular, Equal®Spoonful or packets, or Sweet 'N Low® bulk or packets. Follow package directions to use product amount equivalent to 1/2 teaspoon sugar.
- Sugar Substitutes: PER SERVING WITH SUGAR SUBSTITUTE: Same as above, except 186 cal., 21 g carb.
For nutritional information on this recipe, click here.
- 3 eggs
- Nonstick cooking spray for baking
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 tsp pumpkin pie spice
- ¼ tsp salt
- ½ cup granulated sugar or sugar substitute blend* equivalent to ½ cup sugar
- ½ cup canned pumpkin
- ¼ cup molasses
- Powdered sugar
Pumpkin Cream Filling:
- ¾ cup canned pumpkin
- ½ tsp ground ginger
- 1 ¼ cups frozen light whipped topping, thawed
- Allow eggs to stand at room temperature for 30 minutes. Meanwhile, lightly coat a 15x10x1-inch baking pan with nonstick spray for baking. Line the bottom of the pan with waxed paper or parchment paper; coat with nonstick spray for baking. Set pan aside. In a small bowl, stir together flour, baking powder, pumpkin pie spice, and salt; set aside.
- Preheat oven to 375 degrees F. In a large bowl, beat eggs with an electric mixer on high speed for 5 minutes. Gradually add granulated sugar, beating until well mixed. Stir in pumpkin and molasses. Fold in flour mixture. Spread batter evenly into prepared pan.
- Bake about 15 minutes or until top springs back when lightly touched. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled generously with powdered sugar. Slowly peel off waxed paper. Starting from a short side, roll up towel and cake into a spiral. Cool on a wire rack for 1 hour. Meanwhile, prepare Pumpkin Cream Filling.
- Unroll cake; remove towel. Spread cake with Pumpkin Cream Filling to within 1 inch of edges. Roll up cake and filling into a spiral. Trim ends. Cover and chill for 2 to 48 hours before serving. To serve, place cake roll on a platter. If desired, garnish with rosemary sprigs and cranberries and sprinkle top with powdered sugar. Makes 10 servings.
- In a medium bowl, combine pumpkin and ground ginger. Fold in thawed frozen light whipped dessert topping.
For additional tips and nutritional information on this recipe, click here.