Chocolate Frosting Cheesecake

Another variation on chocolate cheesecake. This one is similar to my Dark Chocolate Truffle Cheesecake except it makes a smaller recipe, so it has fewer calories. It's also easier.



I changed my crust this time. I like thin crust (lightly crumbled on the bottom of the pan), but if you like thicker crust, you might want to double this.



Crust

• 4 Reduced fat oreo cookies
• 1/2 cups corn flakes
• 1 tbsp imitation butter (Promise heart smart spread)

Filling

• 2 tubs fat free cream cheese (16oz total)
• 1 tub whipped chocolate frosting (90 cals/2tbsp kind)
• 6 oz fat free plain yogurt (or you can use berry flavor to make it a chocolate-berry cheesecake)
• 3 egg beaters (3/4 cup)
• Optional: fresh cut berries (to match your yogurt flavor), whipped cream/cool whip.

1. Heat oven to 325°F.
   
   
2. Process oreos, cereal & butter imitation in a food processory. Press mixture in bottom of a spring form pan (i used my smallest)
3. In a large bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour into pan over crust.
   
   
4. Bake 1 hour 15 minutes or until center is set. Refrigerate 4-6 hours (or overnight for best results) until solidified. Top with toppings if you like. Remove springform sides before serving. Store covered in refrigerator.

Makes 8 servings



Nutrition

Calories 263

Fat 9g

Sat Fat 3g

Cholesterol 9mg

Sodium 580mg

Potassium 181mg

Carbs 37g

Sugars 25g

Protein 10g