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Lightened Chocolate-Coffee Cheesecake With Mocha Sauce

Prep time 20 mins
Bake time 1 hr, 10 mins
Stand time 30 mins
Cool time 1 hr
Chill time 4 hrs
Yield Makes 10 servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha sauce)


  • 2 cups crushed chocolate graham crackers (about 18 crackers)
  • 1/3 cup reduced-fat butter, melted
  • Vegetable cooking spray
  • 4 (8-oz.) packages reduced-fat cream cheese, softened
  • 1 cup sugar
  • 1/4 cup coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 teaspoon instant coffee granules
  • 4 large eggs
  • 4 (1-oz.) bittersweet baking chocolate squares
  • Mocha Sauce

Nutrition Information

  • calories 464
  • caloriesfromfat 46 %
  • fat 24.8 g
  • satfat 13.7 g
  • monofat 2.9 g
  • polyfat 0.4 g
  • protein 14.9 g
  • carbohydrate 48.5 g
  • fiber 2 g
  • cholesterol 131 mg
  • iron 1.2 mg
  • sodium 411 mg
  • calcium 88 mg

How to Make It

  1. Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.

  2. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.

  3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.

  4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.

  5. Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.

  6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.

  7. Remove sides of springform pan. Serve with Mocha Sauce.

  8. Note: For testing purposes only, we used Kahlúa for coffee liqueur.