Ingredients for Lower Fat Chocolate Cheesecake
- Nonstick Cooking Spray
- Chocolate Graham Cracker Crumbs
- ¼ cup granulated sugar
- Light Cream Cheese
- Fat Free Cream Cheese
- Unsweetened Cocoa
- 2 tablespoons all-purpose flour
- 14 ounces sweetened condensed milk
- 2 large egg whites
- 1 large egg
- Semi Sweet Chocolate Chips
- Vanilla Extract
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How to Make Lower Fat Chocolate Cheesecake
- Preheat oven to 300°F (150°C).
- Spray a 9-inch springform pan with cooking spray.
- In a medium bowl, combine 1 ½ cups graham cracker crumbs and ¼ cup granulated sugar. Mix well.
- Evenly press the crumb mixture into the bottom of the prepared springform pan.
- In a large mixing bowl, beat 16 ounces of cream cheese until smooth and fluffy.
- Add ¼ cup unsweetened cocoa powder and 2 tablespoons all-purpose flour to the cream cheese. Mix until combined.
- Add 14 ounces sweetened condensed milk, 2 large egg whites, 1 large egg, 1 cup semi-sweet chocolate chips, and 1 teaspoon vanilla extract. Mix until just combined, being careful not to overmix.
- Pour the batter into the prepared pan.
- Bake for 45-50 minutes, or until the center is just set. A slight jiggle is okay.
- Let the cheesecake cool completely in the pan on a wire rack.
- Once cooled, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Garnish as desired with chocolate shavings, fresh berries, or whipped cream.
- Refrigerate leftovers.
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
97g
Fat
42g
Carbs
9g
