Ingredients Jump to Instructions ↓

  1. 1 1/4 cups vanilla wafer crumbs

  2. 4 tablespoons stick butter or margarine, melted

  3. 2 tablespoons Equal Spoonful* Cheesecake:

  4. 3 (8-ounce each) packages reduced-fat cream cheese, softened

  5. 3/4 cup Equal Spoonful**

  6. 2 large eggs

  7. 2 large egg whites

  8. 2 tablespoons cornstarch

  9. 1 cup reduced-fat sour cream

  10. 1 teaspoon vanilla extract

  11. 1 ounce unsweetened chocolate, melted, slightly cooled

  12. 1 tablespoon fat-free milk Chocolate curls

Instructions Jump to Ingredients ↑

  1. For Crust: Mix vanilla wafer crumbs, butter and 2 tablespoons Equal. Press onto bottom and 1/2-inch up side of a 9-inch springform pan. Bake in preheated 325°F oven 10 minutes. Cool on wire rack while preparing cheesecake. For Cheesecake, Beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites and cornstarch. Fold in sour cream and vanilla until combined. Remove 1/2 cup cheesecake batter. Pour remaining batter over baked crust. Add melted chocolate and fat-free milk to 1/2 cup reserved cheesecake batter; mix well. Place spoonfuls of chocolate mixture on top of cheesecake. Using tip of knife or spatula, gently swirl chocolate batter into cheesecake. Bake in preheated oven 45 to 50 minutes or until center of cake is almost set. Cool on 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 pan. Garnish top of cheescake with chocolate curls, if desired. Cut cake into wedges.


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