Chocolate cheesecake

Total Time
1 hr 28 min
18 min
1 hr 10 min
With its quintessential graham cracker crust and rich chocolatey flavor, this decadent cheesecake makes an impressive dessert to serve to dinner guests or to add to any holiday spread. Make pressing the crust into the pan easy, and spray your hands lightly with cooking spray to prevent the graham cracker mixture from sticking to them. After you've baked and cooled this cheesecake, it can be refrigerated in an airtight container for up to 1 week. Just before serving dust with confectioner’s sugar. Topping with fresh raspberries or sliced strawberries would make a lovely presentation and also be a delicious addition.


Reduced-fat cinnamon honey graham cracker

22 small, squares, 11 full-size crackers

Reduced-calorie margarine

2 Tbsp

Fat free cottage cheese

2 cup(s)

Fat free cream cheese

8 Tbsp


1 cup(s)

All-purpose flour

¼ cup(s)

Unsweetened cocoa powder

2 Tbsp, dissolved in 1/4 cup boiling water

Egg whites

4 large

Vanilla extract

1 tsp

Powdered sugar (confectioner's)

1 tsp


  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.