Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light September 1999

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Recipe Summary test

Yield:
16 servings
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Ingredients

Ingredient Checklist

Directions

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  • Preheat oven to 325°.

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  • Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.

  • Preheat oven to 450°.

  • Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450° for 10 minutes. Reduce oven temperature to 250° (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.

  • Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.

Nutrition Facts

313 calories; calories from fat 30%; fat 10.3g; saturated fat 5.9g; mono fat 3g; poly fat 0.7g; protein 9.9g; carbohydrates 44.1g; fiber 1.1g; cholesterol 60mg; iron 0.7mg; sodium 468mg; calcium 130mg.
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