Lightened Chocolate-Coffee Cheesecake With Mocha Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 1 |
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Ingredients:
2 cups crushed chocolate graham crackers (about 18 crackers) |
1/3 cup reduced-fat butter, melted |
vegetable cooking spray |
4 (8-oz.) packages reduced-fat cream cheese, softened |
1 cup sugar |
1/4 cup coffee liqueur |
1 teaspoon vanilla extract |
1 teaspoon instant coffee granules |
4 large eggs |
4 (1-oz.) bittersweet baking chocolate squares |
mocha sauce |
Directions:
1. Stir together crushed graham crackers and melted butter; press mixture into bottom and up sides of a 9-inch springform pan coated with cooking spray.
2. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce oven temperature to 325°.
3. Beat cream cheese and sugar at medium speed with an electric mixer until blended. Add liqueur, vanilla, and coffee granules, beating at low speed until well blended. Add eggs, 1 at a time, beating just until yellow disappears after each addition.
4. Remove and reserve 1 cup cream cheese mixture. Pour remaining batter into prepared crust.
5. Microwave chocolate in a medium-size, microwave-safe bowl 1 minute or until melted, stirring after 30 seconds. Stir reserved 1 cup cream cheese mixture into melted chocolate, blending well. (Mixture will be thick.) Spoon mixture in lines on top of batter in pan; gently swirl with a knife.
6. Bake at 325° for 1 hour or until almost set. Turn oven off. Let cheesecake stand in oven, with door closed, 30 minutes. Remove cheesecake from oven, and gently run a knife around outer edge of cheesecake to loosen from sides of pan. (Do not remove sides of pan.) Cool 1 hour on a wire rack. Cover and chill at least 4 hours.
7. Remove sides of springform pan. Serve with Mocha Sauce.
8. Note: For testing purposes only, we used Kahlúa for coffee liqueur.
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