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Mocha Swirl Cheesecake Recipe

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This recipe for Mocha Swirl Cheesecake, by , is from The Elm Valley Community Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amber Marsalis Young
Added: Saturday, March 22, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 c. chocolate wafer crumbs
1/2 c. chopped pecans (I leave them out for Bert)
3 tbsp. melted butter
3 tbsp. Equal

Cheesecake:
3 (8 ounce) pkgs reduced-fat cream cheese, soft
3/4 cup Equal
2 eggs
2 egg whites
1 1/2 tbsp. cornstarch
1/4 tbsp. salt
1 c. reduced-fat sour cream
2 tsp. vanilla
3-4 tbsp. instant coffee crystals
1 tsp. unsweetended cocoa powder

Directions:
Directions:
To make the crust: Combine the chocolate crumbs, butter, pecans and Equal. Press onto bottom of a 9-inch pan. (I use a springform pan)

To make the cheesecake: Beat cream cheese and 3/4 cup of Equal in a mixing bowl on medium until smooth and well combined. Mix in the eggs, egg whites, cornstarch and salt. Fold in the sour cream and vanilla until combined. Remove 1/2 cup of the cheesecake batter. Stir in 3 tbsp. Equal, instant coffe crystals, and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfulls of the coffee batter. Using the tip of a knife or spatula, gently swirl the coffe batter into cheesecake. Repeat with the remaining batters. Bake in a preheated 325 F oven for 45 to 50 minutes or until the center of the cake is almost set. Cool on a wire rack. Gently run a metal spatula around the rim of the pan to loosen cake. Let the cheesecake cool compmletely. Cover and refrigerate for several hours or overnight before serving.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
15 prep and 1 hour in fridge

 

 

 

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