Chocolate Cheesecake

Cooking Light
16 servings (serving size: 1 wedge)


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1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
1/2 cup Dutch process cocoa
1/4 cup 1% low-fat milk
3 ounces semisweet chocolate, melted
4 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 1/2 cups sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs
2 tablespoons sliced almonds, toasted


Preheat oven to 325°.

To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

To prepare the filling, combine cocoa, milk, and chocolate, and stir well with a whisk. Beat cheeses at high speed of a mixer until smooth. Add 1 1/2 cups sugar, flour, and vanilla; beat well. Add chocolate mixture; beat well. Add eggs, 1 at a time, beating well after each addition.

Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill for at least 8 hours. Sprinkle with almonds.

Created date

August 2000

Nutritional Information

Calories 284
Caloriesfromfat 31 %
Fat 9.9 g
Satfat 4.7 g
Monofat 3.3 g
Polyfat 1.2 g
Protein 13.1 g
Carbohydrate 35.3 g
Fiber 0.4 g
Cholesterol 78 mg
Iron 1.5 mg
Sodium 471 mg
Calcium 191 mg