Thursday, December 31, 2009

Chocolate Velvet Cheesecake

  • 1 Premade pie crust (Oreo or Graham Cracker)
  • 2 8oz tubs Philly Cream Cheese, softened
  • 1.5 Cups Splenda
  • 2 egg beaters
  • 1/3 cup unsweetened Hershey's cocoa powder
  • 1 1/2 tsp vanilla
  • 1/2 cup sour cream
  • 2 TBSP Splenda
  1. PREHEAT oven to 375°F.
  2. Beat cream cheese in medium bowl with electric mixer on medium speed until creamy. Add remaining 1.5 cup splenda, the cocoa and 1 tsp. of the vanilla; mix well. Add egg beaters. Beat on low speed just until blended. Pour mixture over crust. Cover with foil.
  3. BAKE 50 minutes or until cheesecake is puffed and almost set in center. Remove from oven. Mix reserved 2 Tbsp. splenda, the sour cream and remaining 1/2 tsp. vanilla until well blended; spread evenly over cheesecake. Return to oven; bake an additional 10 minutes. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
Makes 6 servings.
Calories 235
Fat 7g
Sat Fat 3g
Monosat Fat 3g
Cholesterol 12mg
Sodium 725mg
Carbs 28g
Fiber 1g
Sugars 13g
Protein 14g

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