Mocha Swirl Cheesecake


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Eye catching dessert of New York-style cheesecake with a coffee-chocolate mixture swirled through the batter before baking. This cheesecake also has 48% fewer calories than the traditional dessert because of Equal and reduced fat dairy products. Serve topped with strawberry sauce, if desired.

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  • 1 C. chocolate wafer crumbs
  • 1/2 C. chopped pecans or almonds
  • 3 Tbs. stick butter or margarine, melted
  • 3 Tbs. Equal Spoonful or 4 1/2 packets Equal sweetener
  • 3 8 oz. pkg. reduced fat cream cheese, softened
  • 3/4 C. Equal Spoonful or 18 packets Equal sweetener
  • 2 eggs
  • 2 egg whites
  • 1 1/2 Tbs. cornstarch
  • 1/4 tsp. salt
  • 1 C. reduced-fat sour cream
  • 2 tsp. vanilla
  • 3 Tbs. Equal Spoonful or 4 1/2 packets Equal sweetener
  • 1 1/4 tsp. instant coffee crystals
  • 1 tsp. unsweetened cocoa powder

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Mix chocolate crumbs, pecans, butter and 3 Tbs. Equal Spoonful in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan; set aside while preparing filling. Beat cream cheese and 3/4 C. Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended. Remove 1/2 C. cheesecake batter.

Stir in 3 Tbs. Equal Spoonful, instant coffee crystals and cocoa until well combined. Pour half of plain batter into crust in pan. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.

Bake in preheated 325 degree oven 45-50 minutes or until center is almost set. Remove cheesecake to wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving. To serve, remove side of springform pan.

Yield: 16 servings

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