Lightened Chocolate-Coffee Cheesecake With Mocha Sauce

Yield: Makes 10 servings (serving size: 1 slice cheesecake and about 1 tbsp. mocha sauce)
Recipe from Southern Living

More From Southern Living

Recipe Time

Prep Time:
Bake: 1 Hour, 10 Minutes
Stand: 30 Minutes
Cool: 1 Hour
Chill: 4 Hours

Nutritional Information

Amount per serving
  • Calories: 464
  • Calories from fat: 46%
  • Fat: 24.8g
  • Saturated fat: 13.7g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.4g
  • Protein: 14.9g
  • Carbohydrate: 48.5g
  • Fiber: 2g
  • Cholesterol: 131mg
  • Iron: 1.2mg
  • Sodium: 411mg
  • Calcium: 88mg

Ingredients

  • 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

Preparation

  1. 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. 2. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
  3. 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. 4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
  5. 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. 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. 7. Remove sides of springform pan. Serve with Mocha Sauce.
  8. Note: For testing purposes only, we used Kahlúa for coffee liqueur.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Lightened Chocolate-Coffee Cheesecake With Mocha Sauce Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy