| 1½ cups reduced-fat chocolate wafer |
|
2 (8-ounce) blocks 1/3-less-fat cream cheese |
| crumbs (about 50 cookies) |
|
2 large eggs |
| 3 tablespoons butter or stick margarine, |
2 large egg whites |
| melted |
2 tablespoons instant espresso or 1/3 cup |
| 2 tablespoons sugar |
instant coffee granules |
| Cooking spray |
1 teaspoon vanilla extract |
| 1 cup sugar |
½ teaspoon ground cinnamon |
| 3 tablespoons all-purpose flour |
½ cups fat-free hot fudge topping, divided |
| 2 (8-ounce) blocks fat-free cream cheese |
|
| |
Preheat oven to 325 degrees. Combine first three ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325 degrees for 10 minutes; cool on a wire rack. Preheat oven to 450 degrees. Place sugar, flour and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, one at a time, beating well after each addition. Add espresso, vanilla and cinnamon; beat well.
Pour cheese mixture into prepared crust; spoon four mounds of fudge topping (two tablespoons each) onto cheese mixture; swirl mixtures together, using a knife. Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven and cool to room temperature. Cover and chill at least 8 hours.
Drizzle one tablespoon fudge topping onto each of 16 plates; top each with one cheesecake wedge. |
This recipe is from Cooking Light Annual Recipes 2000. |
