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Lite & Creamy Chocolate Cheesecake

Guest Author - Sandy Moyer

Lite & Creamy Chocolate Cheesecake

crust -

  • 3/4 cup graham cracker crumbs
  • 1/4 cup sugar
  • non-stick cooking spray (such as Pam®)

    Preparation -
    Spray the bottom of a 9" springform pan with non-stick cooking spray. Mix graham cracker crumbs and sugar together. Spread the mixture evenly on the bottom of the prepared pan.

    filling -

  • 3 pkgs.(8 oz. each) low-fat cream cheese, softened
  • 1/3 cup unsweetened cocoa powder
  • 3 T. flour
  • 1 can (14 oz.) sweetened condensed skim milk (such as Eagle Brand® lite)
  • 3 egg whites
  • 1 whole egg
  • 1-1/2 tsp. vanilla
  • 1/4 cup semi-sweet chocolate chips, melted

    Preparation -
    In large bowl, beat the cream cheese until light and fluffy. Add the cocoa and flour and beat again. Add the sweetened condensed milk, egg whites, egg, and vanilla. Beat until all the ingredients are well blended. Stir in the chocolate chips. Pour the mixture into the pan, over the graham cracker crust. Bake in a preheated oven at 300º for 45 to 50 minutes or until the center is set. Place on wire rack. Loosen the cheesecake from the rim of pan. Cool completely before removing the sides of the pan, then refrigerate the cheesecake for several hours before serving.

  • Cuisinart 9-in. Nonstick Chef's Classic Nonstick Springform PanCuisinart 9-in. Nonstick Chef's Classic Nonstick Springform Pan
    From Cuisinart's Chef's Classic nonstick line, this springform pan is constructed of heavy gauge aluminized steel to provide even heat distribution and consistent baking results. The nonstick interior and exterior ensure easy food release and cleanup, and extra-thick rolled edges prevent warping.
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    Content copyright © 2014 by Sandy Moyer. All rights reserved.
    This content was written by Sandy Moyer. If you wish to use this content in any manner, you need written permission. Contact Allyson Elizabeth DŽAngelo for details.

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