Recipe by Cooking Light August 2000


Recipe Summary

16 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°.

  • To prepare crust, combine first 3 ingredients; toss with a fork until moist. Press into bottom of a 9-inch springform pan coated with cooking spray.

  • To prepare the filling, combine cocoa, milk, and chocolate, and stir well with a whisk. Beat cheeses at high speed of a mixer until smooth. Add 1 1/2 cups sugar, flour, and vanilla; beat well. Add chocolate mixture; beat well. Add eggs, 1 at a time, beating well after each addition.

  • Pour cheese mixture into prepared pan; bake at 325° for 1 hour and 10 minutes or until almost set. Cheesecake is done when the center barely moves when the pan is touched. Remove cheesecake from oven, and run a knife around outside edge. Cool to room temperature. Cover and chill for at least 8 hours. Sprinkle with almonds.

Nutrition Facts

284 calories; calories from fat 31%; fat 9.9g; saturated fat 4.7g; mono fat 3.3g; poly fat 1.2g; protein 13.1g; carbohydrates 35.3g; fiber 0.4g; cholesterol 78mg; iron 1.5mg; sodium 471mg; calcium 191mg.