Place crumbs in a 9-inch square baking pan coated with cooking spray; drizzle with butter. Toss with a fork until moist. Press into bottom of pan. Bake at 325° for 8 minutes; cool on a wire rack.
Place cheeses in a large bowl; beat with a mixer at high speed until smooth. Add sugar and flour; beat well. Add vanilla, egg whites, and egg; beat until well blended. Pour cheese mixture into prepared pan.
Place chocolate in a small microwave-safe bowl; microwave at high 1 1/2 minutes or until soft, stirring after 45 seconds (chocolate should not completely melt). Stir until smooth. Drop melted chocolate onto cheese mixture to form 9 mounds. Swirl chocolate into batter using the tip of a knife. Bake at 325° for 35 minutes or until almost set. Cool on a wire rack. Cover and chill at least 4 hours.
I made these for Father's Day and they were a huge hit with my family. Next time I will do something a little different with the crust to make it hold together a little better. But overall it was excellent!
Yummy! I stuck to the recipe, except I used a smaller pan. The cheese was a little over cooked around the edges, but tasted fine. Also, my graham crackers did not stick :( The taste was great for reduced-fat. So... not a pretty cheesecake, but tasted good.
Not too bad. Some people liked it and some didn't. My sister said she could tell it was a light version. After reading the other comments I was worried about the crust falling apart, so I added an extra tablespoon of butter. The crust turned out perfect. I thought it was a pretty good cheesecake overall, but don't think I will make it again.
I cooked according to directions. It was pretty, but the cheese tasted... bizarre and sweet. 4 of us tried it. We all took 2 bites and threw it out. Very odd flavor and extremely dense.
I will never make this again. It was so bad, I am viewing all the other highly rated dessert recipes from Cooking Light with a very skeptical eye.
Amazingly rich and fluffy. I have made these bars twice and they have been a hit both times. The first time I prepared them, the bars cracked something terrible. The second time, I baked the bars in a hot water bath, and then once they were finished, turned the oven off and let them cool down in the water bath in the oven for an hour. I had to cook the bars a few minutes longer, since the water insulates them, but this technique really minimized the cracking. And of course, I used a little more chocolate and butter than the recipe calls for.
This was a good recipe for a 'light' dessert. My only problem - the cheesecake craked terribly - it really didn't look very nice when all was said and done. My past experience with baking traditional cheesecakes typically require a very slow cooldown in the oven - I've had good luck with that in the past - I don't know if this recipe could be modified to allow this. I'd love to hear if anyone has a suggestion.
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