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
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.
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