Photo of Chocolate Cheesecake by WW

Chocolate Cheesecake

Points® value
Total Time
1 hr 28 min
18 min
1 hr 10 min
After you've baked and cooled this cheesecake, it can be refrigerated in an airtight container for up to 1 week.


Reduced-fat cinnamon graham crackers

11 whole, or 22 squares

Reduced-calorie margarine

2 tbsp(s)

Fat free cottage cheese

2 cup(s)

Fat-free cream cheese

8 cup(s)


1 cup(s)

All-purpose flour

¼ cup(s)

Unsweetened cocoa powder

2 tbsp(s), dissolved in 1/4 cup boiling water

Egg whites

4 serving(s), large

Vanilla extract

1 tsp(s)

Powdered sugar (confectioner's)

1 tsp(s)

Unprepared devil's food cake

1 serving(s)

Almond extract

1 cup(s)

Apple butter

1 tbsp(s)


  1. Preheat oven to 325°F. Spray an 8 inch springform pan with nonstick cooking spray. In a food processor, crush graham crackers; pulse in margarine. Transfer to the pan, pressing firmly over bottom and half way up the sides. Refrigerate until chilled, about 15 minutes.
  2. To prepare filling, in the food processor, puree cottage cheese and cream cheese; blend in granulated sugar, flour, dissolved cocoa, egg whites and vanilla. Pour into crust; set pan on baking sheet. Bake until set, about 1 hour. Turn off the oven, prop the door open with a wooden spoon, and let the cheesecake cool in oven for 1 hour; cool completely on a rack.
  3. Refrigerate in pan; just before serving, unmold from pan and sprinkle with confectioner's sugar.