Review: Cappuccino Fudge Cheesecake

[Sandy1]

This recipe is from the Cooking Light 2000 Annual. Made it today, and it is absolutely scrumptious. It is one of the creamiest cheesecakes I've ever tasted. I served it with homemade raspberry sauce as opposed to the hot fudge sauce called for in the Book.
Definitely a yummy combo.
Sandy.

[pmmahan]

PLease post that recipe! I'd love to try it!

[Sandy1]

Here's the recipe; enjoy!

1 1/2 cups reduced fat chocolate wafer crumbs
(about 50 cookies)
3 tbsps. butter or margarine, melted
2 tbsps. sugar
cooking spray
1 cup sugar
3 tbsps. all purpose flour
2 (8 oz) blocks fat free cream cheese
2 (8 oz) blocks 1/3 less fat cream cheese
2 large eggs
2 large egg whites
2 tbsps. instant coffee granules
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
8 tbsps. fat free hot fudge topping (this amt. does not include the 1 tbsp.topping each piece when served)

Preheat oven to 325
Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9 inch springform pan coated with cooking spray. Bake at 325 for 10 mins, cool.
Preheat oven to 450.
Place 1 cup sugar, flour, and cheeses in large bowl; beat at med. speed of a mixer until smooth. Add eggs & egg whites, one at a time, beating well after each addition. Add coffee, vanilla, and cinnamon; beat well.
Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tbsps. each)onto cheese mixture; swirl mixtures together, using a knife. Bake at 450 for 10 mins. Reduce heat to 250 (do not remove cake from oven) and bake for 1 hour or until almost set. Remove cake from oven, cool to room temperature. Cover and chill at least 8 hours.
Top each slice 1 tbsp. of fudge topping.
Yield: 16 servings.

Calories 313 (30% from fat): Fat 10.3g (sat 5.9g, mono 3g, poly 0.7g): Protein 9.9g: Carb 44.1g: Fiber 1.1g: Chol 60mg: Iron 0.7mg: Sodium 468mg: Calc 130mg.

[Wendy w]

Thanks for posting the review Sandy. I bought this book over the weekend and was eyeing this recipe. I will definitely have to try it !

Wendy

[JennyLiz]

Sandy1-
Was this recipe originally in a CL issue or was it new for the cookbook? I'm excited to try it... would you post your homemade rasberry sauce recipe?

Thanks! JennyLiz