Creamy Chocolate-Amaretto Cheesecake

Becky Luigart-Stayner; Melanie J. Clarke

The nutty flavor of Amaretto pairs well with creamy chocolate. Savor these flavors in a delicious dessert.

Yield: 8 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 292
  • Calories from fat: 30%
  • Fat: 9.7g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 10.9g
  • Carbohydrate: 40.2g
  • Fiber: 0.4g
  • Cholesterol: 52mg
  • Iron: 1.2mg
  • Sodium: 418mg
  • Calcium: 76mg

Ingredients

  • 6 chocolate wafers (about 1 1/2 ounces)
  • Cooking spray
  • 1 cup sugar
  • 1 cup 1% low-fat cottage cheese
  • 1/2 cup (4 ounces) block-style fat-free cream cheese
  • 6 tablespoons unsweetened cocoa
  • 1/4 cup all-purpose flour
  • 1/4 cup amaretto (almond-flavored liqueur)
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1 (8-ounce) block 1/3-less-fat cream cheese
  • 1 large egg
  • 2 tablespoons semisweet chocolate minichips

Preparation

  1. Preheat oven to 300°.
  2. Place wafers in a food processor, and pulse until coarsely ground. Sprinkle crumbs into bottom of an 8-inch springform pan coated with cooking spray.
  3. Place sugar and next 8 ingredients (sugar through cream cheese) in a food processor, and process until smooth. Add egg, and process until blended. Pour the cheese mixture into prepared pan, and sprinkle with minichips. Bake at 300° for 55 minutes or until the cheesecake center barely moves when pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.
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