Chocolate Cheesecake
16
Points®
Total time: 1 hr 28 min • Prep: 18 min • Cook: 1 hr 10 min • Serves: 12 • Difficulty: Easy
After you've baked and cooled this cheesecake, it can be refrigerated in an airtight container for up to 1 week.
Ingredients
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)
Sugar
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)
Instructions
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.
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