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Triple-Chocolate Cheesecake

Photo: Ryan Liebe; Styling: Mary Clayton Carl

 

Hands-on time 25 mins
Total time 14 hrs
Yield Serves 14 (serving size: 1 slice)
This dessert gets well-rounded chocolate richness from three sources: chocolate graham crackers in the crust, plus intense cocoa powder and luscious milk chocolate in the filling.

Ingredients

  • Crust:
  • 2/3 cup old-fashioned rolled oats
  • 8 chocolate graham cracker sheets
  • 2 tablespoons dark brown sugar
  • 1/8 teaspoon salt
  • 1 tablespoon butter, melted
  • 1 large egg white
  • Baking spray with flour
  • Filling:
  • 1 cup granulated sugar
  • 1/4 cup unsweetened cocoa
  • 2 tablespoons cake flour
  • 1/4 teaspoon salt
  • 12 ounces fat-free cream cheese, softened
  • 10 ounce 1/3-less-fat cream cheese, softened
  • 4 large eggs, at room temperature
  • 1 teaspoon vanilla extract
  • 1 ounce milk chocolate, melted and cooled
  • 2 cups frozen light whipped topping, thawed and divided
  • 1 cup blackberries

Nutrition Information

  • calories 245
  • fat 10.2 g
  • satfat 5.6 g
  • monofat 2.3 g
  • polyfat 0.7 g
  • protein 9 g
  • carbohydrate 32 g
  • fiber 2 g
  • cholesterol 74 mg
  • iron 1 mg
  • sodium 381 mg
  • calcium 168 mg

How to Make It

  1. Preheat oven to 350°.

  2. To prepare crust, spread oats on a baking sheet. Bake at 350° for 10 minutes or until lightly browned, stirring after 5 minutes. Cool. Combine oats, crackers, brown sugar, and 1/8 teaspoon salt in a food processor; process until finely ground. Add butter and egg white; process until moist. Press mixture into bottom and 1 1/2 inches up sides of a 9-inch springform pan coated with baking spray. Bake at 350° for 22 minutes. Cool completely on a wire rack.

  3. Reduce oven temperature to 325°.

  4. To prepare the filling, sift together granulated sugar, cocoa, flour, and 1/4 teaspoon salt.

  5. Place cheeses in a large bowl; beat with a mixer at medium speed until smooth. Add eggs, 1 at a time, beating well after each addition. Add vanilla and chocolate, beating at low speed just until combined. Sprinkle sugar mixture over top of cheese mixture; beat at low speed until combined. Fold 1 cup whipped topping into mixture. Pour mixture into prepared pan, smoothing top. Bake at 325° for 1 hour or until cheesecake center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill 8 hours or overnight. Slice cheesecake into 14 slices; top each serving with about 1 tablespoon whipped topping. Divide berries among servings.