Saturday, May 15, 2010

Hershey's Dark Chocolate Truffle Cheesecake (WOW!)

WOW, Okay this is one of my higher calorie recipes, but I must brag on myself here...this is DELICIOUS, easy, and healthy! I use fiber cereal for the crust to give it a fiber boost, as well as lower the calorie content. (Which this recipe NEEDED!)

  • 1 Cup All Bran Bran Buds (Fiber Cereal)- Or feel free to use wafers/graham crackers if you prefer
  • 1/4 cup imitation butter, I use Promise Heart Smart.
  • 1/4 cup splenda
  • 2 TBSP Hershey's Unsweetened Cocoa Powder

  • 3 8 oz tubs Fat Free Cream Cheese
  • 8 (1.45 oz) Hershey's Dark Chocolate Candy Bars (the orginal recipe called for milk chocolate chips, It turned out GREAT w/ Dark chocolate, and made it healther and lower calorie)
  • 1 14 oz can Fat Free Sweetened Condensed Milk
  • 4 Egg beaters
  • 2 tsp vanilla extract
  • Cool Whip FREE topping
  1. Preheat oven to 300.
  2. Place the cereal, cocoa powder, and splenda in a food processor or blender and process until a crumb mixture forms. Add Imitation Butter & process until blended/crumbly. Press mixture into the bottom of a 9 in spring form pan.
  3. Melt candy bars in the microwave, stirring occasionally.
  4. In large mixing bowl, stir cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add melted chocolate and remaining ingredients; mix well.
  5. Pour into prepared pan. Bake 1 hour and 20 minutes or until center is set. Use a knife to loosen the cake from the sides of the pan. Chill in the refrigerator before removing spring form pan sides and serving.
Makes 12 (good sized) servings. Could divide into smaller servings (or larger if you prefer!)

Calories 285
Fat 8g
Sat Fat 5g
Cholesterol 16mg
Sodium 491mg
Potassium 76mg
Carbs 47g
Fiber 5.5g
Sugars 38g
Protein 11.5g

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