Mocha Cheesecake from Splenda

With the holiday weekend upon us there are many who are looking for no or low-sugar recipes. I'm signed up as a member of the Splenda email group to receive news, recipes and offers and I know from some of my readers they love when I post low-sugar or no-sugar. (I'm sorry... I really need to find the TIME to post more! LOL.) So this one is straight from Splenda - but I have it in my own personal collection because in our family, even though we have no health issues to force us to cut down on our sugar intake, I do it because it's just healthier.

Marvelous Mocha CheesecakeServes: 16
Preparation Time: 20 Minutes
Cooking Time: 1 Hour
Total Time: 7 Hours 20 Minutes
What you need:

44 Reduced-Fat Chocolate Wafers, crushed
1/4 cup butter, melted
2 tablespoons unsweetened cocoa powder
1/4 cup SPLENDA® No Calorie Sweetener, Granulated

3 (8 ounce) packages reduced-fat cream cheese
3/4 cup SPLENDA® No Calorie Sweetener, Granulated
2 eggs
2 egg whites
1 1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup reduced-fat sour cream
2 teaspoons vanilla
1 1/4 teaspoons instant espresso crystals
2 (.55 ounce) packages Sugar-Free Swiss Miss Instant Cocoa Mix
What you do:
1Preheat oven to 400 degrees F.
2Mix crust ingredients together, and press into a 9-inch springform pan. Place pan on a baking sheet and bake for 10 minutes. Remove from oven and cool to room temperature.
3Reset oven temperature to 325 degrees F.
4Beat cream cheese and SPLENDA® Granulated Sweetener together until well mixed and smooth. Add eggs, egg whites, cornstarch and salt. Mix until smooth. Add sour cream and vanilla; mix until well blended.
5Measure 1/2 cup of the cheesecake batter and pour into a small bowl. Add instant espresso crystals and cocoa mix. Stir until well combined.
6Pour half of plain batter over crust. Top with half of the coffee batter by placing rounded spoonfuls over the cheesecake batter. Gently swirl the coffee batter into plain batter with the tip of knife or spatula. Repeat with remaining batters.
7Bake 45-50 minutes or until center is almost set. Remove from oven and gently run metal spatula around rim of pan to loosen cheesecake (this helps prevent cracking). Let cool 20-25 minutes before covering and placing in the refrigerator. Refrigerate 4- 6 hours or overnight before serving.
Submitted by: Maker of SPLENDA® Sweetener Products
Nutrition Info (per serving)
Calories 200 | Calories from Fat 120 | Protein 7g | Fat 13g (sat 8g) | Carbohydrate 14g | Fiber 0g | Cholesterol 65mg | Sodium 270mg | Sugar 4g
©2008 SplendaPrint Friendly and PDF