Ingredients Jump to Instructions ↓

  1. 1-1/4 cups chocolate graham cracker crumbs

  2. 1/4 cup cocoa

  3. 1/4 cup Splenda

  4. 4 Tbls Smart Balance butter spread softened

  5. 7oz German sweet chocolate melted

  6. 1-1/2 cup low fat cottage cheese finely blended in food processor 12 oz low fat cream cheese

  7. 3/4 cup Splenda

  8. 1/2 cup Greek yogurt

  9. 2 tsp vanilla

  10. 2 Tbls flour

  11. 1 cup Egg Beaters

  12. 1/4 cup Smart Balance margarine

  13. 1/3 cup Splenda

  14. 1/3 cup low fat evaporated milk

  15. 1/4 cup Egg Beaters

  16. 1-1/3 cup flaked coconut

  17. 1 cup chopped pecans

  18. 1 tsp vanilla

  19. 3oz melted chocolate

Instructions Jump to Ingredients ↑

  1. Description: A great treat that tastes much richer than it really is. STEP 1: In 9” spring form pan, mix together graham cracker crumbs, cocoa, ¼ cup Splenda and 4 Tbls Smart Balance butter spread for crust STEP 2: Press mixture across the bottom and about one inch up the sides STEP 3: Place pan in refrigerator while mixing the filling. STEP 4: Preheat oven to 425˚ STEP 5: Place a pan 1/3 full of water on bottom shelf of oven. STEP 6: Melt chocolate and set aside STEP 7: Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes when you think it is done). STEP 8: In large mixing bowl combine, cottage cheese, cream cheese, ¾ cup Splenda, yogurt and 1 tsp vanilla. STEP 9: Beat with a mixer until smooth. STEP 10: Add flour, 1 tablespoon at a time, blending well after each addition. STEP 11: Add 1 cup Egg Beaters and melted chocolate. STEP 12: Blend well STEP 13: Pour into crust STEP 14: Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425˚. STEP 15: Reduce oven to 225˚ and continue baking 35-45 minutes or until center is set STEP 16: Remove from oven. With knife loosen sides and cool completely. STEP 17: Chill overnight before adding topping. STEP 18: Melt ¼ cup Smart Balance in small saucepan STEP 19: Stir in 1/3 cup Splenda, 1/3 cup evaporated milk and ¼ cup Egg Beaters STEP 20: Cook and stir over low heat about 10 minutes or till thickened. STEP 21: Take off heat and stir in coconut and pecans. STEP 22: Spread topping over cake STEP 23: Garnish with 1/3 cup coconut, pecan halves. STEP 24: Drizzle melted chocolate over top if desired STEP 25: Keep refrigerated


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