Sunday, August 27, 2006

Chocolate Cheesecake, Anyone?

My friend Shannon brought this cheesecake with her last week when she and her husband came for lunch. I took her recipe and lightened it just a bit by using half Splenda and half sugar, and then added some espresso to help mask the Splenda. The resulting cheesecake is a decadent-tasting delight!

Shannon's Chocolate Cheesecake

2 (8oz) pkgs. cream cheese, softened
1/4 c sugar
1/4 c Splenda
1/2 t vanilla
2 t espresso powder, dissoved in 1 T hot water
2 eggs
4 squares Baker's Semi-Sweet Chocolate, melted and slightly cooled
1 Keebler or Nabisco Chocolate Ready Crust

Mix cream cheese, sugar, Splenda, vanilla, and espresso at medium speed with electric mixer until well blended.  Add eggs; mix until blended.  Blend in melted chocolate. Pour into crust. Bake at 325˚ for 45 minutes or until center is almost set.  Cool in fridge at least 3 hours.


christine said...

Wow! Good and chocolate-y. Did you know you can buy a Splenda-Sugar blend that measures 1/2 cup to 1 cup of regular sugar?

Cyndi said...

Christine, yes, I've seen it - I think it's called Splenda for baking or something like that. I buy those huge bags of Splenda at Costco, and use them. Sometimes I make things with just Splenda - this recipe might have worked.