Rating: 4 stars
1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Recipe by Cooking Light August 2000


Recipe Summary

16 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • Preheat oven to 325°.

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

  • To prepare filling, combine cocoa and Kahlua, and stir well with a whisk. Beat cheeses and sour cream at high speed of a mixer until smooth. Add 1 1/4 cups sugar, flour, and vanilla; beat well. Add eggs and egg whites, 1 at a time, beating well after each addition. Stir in cocoa mixture.

  • Pour mixture into prepared pan; bake at 325° for 1 hour and 5 minutes or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours. Garnish with coffee beans, if desired.

Nutrition Facts

241 calories; calories from fat 30%; fat 8g; saturated fat 3.9g; mono fat 2.4g; poly fat 1.1g; protein 10.3g; carbohydrates 30.8g; fiber 0.3g; cholesterol 51mg; iron 1.2mg; sodium 386mg; calcium 147mg.