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Chocolate swirl cheesecake

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Ingredients/Components

eggs - 2 item
egg whites - 2 item
tsp vanilla - 1 item
Tbsp corn starch - 2 item
c reduced fat sour cream - 1 item
Tbsp margarine, melted - 4 item
1/4 c vanilla wafer crumbs - 1 item
tsp Equal for Recipes or 3 packets Equal sweetener or 2 Tbsp Equal Spoonful - 1 item
pkgs 8 oz each reduced fat cream cheese, softened - 2 item
pkg fat free cream cheese, softened - 1 item
1/2 tsp Equal for Recipes or 18 packets Equal sweetener or 3/4 c Equal Spoonful - 5 item
c semi-sweet chocolate chips, melted - 1/2 item

How to make chocolate swirl cheesecake:

Mix vanilla wafer crumbs, margarine and 1 tsp Equal. Reserve 1 Tbsp crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of spring form pan. Bake in preheated 350 degree oven until crust is lightly browned, about 8 minutes. Cool on wire rack. Reduce oven temperature to 300 degrees.

Beat cream cheese and 5 1/2 tsp Equal in large bowl until fluffy, beat in eggs, eggs whites and cornstarch. Sir in sour cream and vanilla until well blended. Remove 1/2 c cheese cake mixture. Pour remaining mixture into crust in pan. Add melted chocolate to 1/2 c reserved cheesecake batter. Mix well. Place dollops of chocolate mixture on top of cheesecake. Using butter knife or spatula, gently swirl chocolate mixture into cheesecake. Wrap bottom of spring form pan with aluminum foil and place in roasting pan on middle oven rack, add 1 inch of water to pan. Bake in preheated 300 degree oven just until set in center about 45 to 60 minutes. Remove cheese cake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight. Remove side of spring form pan, place cheesecake on serving plate. Makes 16 servings. 206 calories, 8 g protein, 15 g carbohydrate, 13g fat, 55 mg cholesterol, 243 mg sodium.

Recipe categories: Cheesecake, Desserts, < 4 hours.

Rating:

3.5

Average rating: 3.5, total votes: 6

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