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Chocolate-Bar Cheesecake
Cool: 45 mins
Bake: 55 mins at 325°F
Ingredients
- 1/4 graham cracker squares crushed (1 cup)
- 2 tablespoons finely chopped walnuts or pecans
- 2 tablespoons sugar
- 1 slightly beaten egg white
- 2 tablespoons butter or margarine melted
- 2 8 ounce package light cream cheese softened
- 1 cup non-fat dairy sour cream
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa powder
- 1 1 - 1 1/2 ounce bar milk chocolate melted
- 1 teaspoon vanilla
- 3/4 cup frozen or refrigerated egg product thawed, or slightly beaten egg whites (5 to 6 eggs)
- 1 cup non-fat dairy sour cream
- 2 tablespoons sugar
- 1 teaspoon vanilla
- Cut up fresh fruit (optional)
Directions
1. For crust, in a mixing bowl, stir together the crushed crackers, the walnuts or pecans, and the sugar. Add 1 egg white and butter or margarine. Toss together. Press onto the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside.
2. For filling, in a large mixing bowl beat the cream cheese with an electric mixer on medium speed until smooth. Add the 1 cup sour cream, sugar, cocoa powder, melted chocolate, and 1 teaspoon vanilla. Beat on low speed until combined. Add the egg product or egg whites. Beat until combined.
3. Pour the cheesecake filling into the prepared crust. Place the springform pan on a shallow baking pan in the oven.
4. Bake the cheesecake in a 325 degree F oven for 55 to 65 minutes or until center appears nearly set when you shake it gently. Cool in the pan for 15 minutes. Loosen crust from the sides of the pan. Cool for 30 minutes more; remove the sides of pan. Cool.
5. Cover and chill cheesecake for at least 4 hours or up to 24 hours. Before serving, combine the 1 cup non-fat sour cream, 2 tablespoons sugar, and 1 teaspoon vanilla; spread over top of cheesecake. Top with additional nuts and serve with fruit, if you like. Makes 12 servings.
