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Ingredients Jump to Instructions ↓

  1. 1 1/4 cups 182g / 6.4oz Chocolate wafers - (abt 20 waffers) - crushed

  2. 1/8 teaspoon 0.6ml Ground cinnamon

  3. 8 oz 227g Light cream cheese - (1 pkg)

  4. 1 cup 198g / 7oz Sugar

  5. 1 cup 110g / 3.9oz Unsweetened cocoa powder -

  6. 1/2 cup 99g / 3 1/2oz Thawed frozen nonfat egg substitute (equivalent to 2 eggs)

  7. 2 1/2 cups 592ml Nonfat sour cream substitute

  8. 2 tablespoons 30ml Coffee liqueur

  9. 1 teaspoon 5ml Vanilla

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Preheat oven to 325 degrees. Stir together wafer crumbs and cinnamon. Pat into bottom of 9-inch springform pan. Beat cream cheese until light and fluffy. Beat in sugar and cocoa powder. Beat in egg substitute. Stir in 2 cups sour cream substitute, coffee liqueur and vanilla. Turn into prepared pan. Bake for about 30 minutes, or until set. Spread remaining 1/2 cup sour cream substitute evenly over top. Return to oven 1 minute to glaze top. Cool to room temperature, then chill thoroughly, covered. Remove from springform pan. Just before serving, dust top with cocoa powder in decorative pattern, if desired. This recipe yields 12 to 16 servings.

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