Light Chocolate Cheesecake

12 ingredients
3 steps

Ingredients

  • 2 whole chocolate graham crackers, crushed
  • 1/4 cup fat-free half-and-half
  • 12 ounces reduced-fat cream cheese
  • 1 cup fat-free cottage cheese
  • 1 cup sugar
  • 6 tablespoons baking cocoa
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 cup egg substitute
  • 1/4 cup miniature semisweet chocolate chips
  • 1/2 ounce white baking chocolate, shaved
  • 1/2 ounce semisweet chocolate, shaved

Directions

  1. 1
    Coat a 9-in. springform pan with cooking spray. Sprinkle with crumbs; set aside. Place the half-and-half, cream cheese, cottage cheese, sugar, cocoa, flour and vanilla in a food processor; cover and process until smooth. Transfer to a large bowl; stir in egg substitute. Fold in chocolate chips. Pour into prepared pan. Place pan on a
  2. 2
    .
  3. 3
    Bake at 325° for 25-30 minutes or until almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around the edge of pan to loosen and cool 1 hour longer. Refrigerate overnight. Sprinkle with shaved chocolate. Refrigerate leftovers.

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