Recipe

7th Anniversary Chocolate Cheesecake Recipe

Add Step-by-Step Photos	Knwalter / All my dishes 2 years, 3 months ago My husband and I came up with this recipe on our 7th anniversary (hince the name!!). This is on the easy side to make, just time consuming, but absolutely delicious. This is not a low calorie meal and I myself being diabetic, cannot enjoy like I wo... More Prep:30m Cook:60m Servings:12	Knwalter
	easy chocolate cream cheese dessert creamy not low calorie splenda

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Ingredients

CRUST:

1 bag graham crackers (about 1/3 lb.), crushed finely

4 Tbs. butter, melted

1/4 tsp. cinnamon

1/4 tsp. nutmeg

1/8 cup Splenda or 1/4 cup sugar

FILLING:

1/2 cup Splenda or 1 cup sugar, separated

4 eggs, separated

2 Tbs. flour

1/4 tsp. salt

1 tsp. vanilla

1 lb. (2 boxes) cream cheese, softened

1-1/4 cup chocolate sauce (recipe follows), divided

CHOCOLATE SAUCE:

1/2 bag semi-sweet chocolate chips

1/4 cup heavy cream

1/2 cup milk

1 tsp. cinnamon

1 tsp. nutmeg

5 Tbs. butter

powdered sugar (for garnish)

Directions

CRUST:

Combine graham crackers, melted butter, cinnamon, nutmeg and Splenda.

Butter a spring-form 9” pan.

Put crumb mixture all over bottom and about 1” up sides.

Place in freezer for about 15 minutes, then move to refrigerator for about 10 minutes to set.

CHOCOLATE SAUCE:

Melt butter on stovetop over medium heat, add heavy cream and milk and bring to a boil.

Add chocolate chips and spices and stir, constantly, until all the chocolate chips have melted and the mixture is smooth.

Let cool for about 30 minutes.

FILLING:

Preheat oven to 325°.

Beat egg yolks until thick and foamy.

Add 1 cup chocolate sauce, flour, salt, 3/4’s of the Splenda or sugar and vanilla.

Beat until blended well.

Add cream cheese, 1/2 lb. at a time and beat until smooth.

Set aside.

Beat egg whites until foamy, slowly beat in remaining Splenda.

Beat until whites are stiff and shiny.

Fold into cream cheese mixture, pour into crumb crust.

Smooth top, bake 50 minutes to 1 hour.

Let cool on counter for about 10 minutes.

Spread remaining chocolate sauce on top of cheesecake and sprinkle with powdered sugar.

Set in freezer for 30 minutes to set, move to refrigerator to store.

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Comments

shirleyoma 2 years, 3 months ago said:
WOW, I'm also diabetic, this sounds fantastic!! wow

debra47 2 years, 3 months ago said:
Sounds fabulous!

zena824 2 years, 3 months ago said:
I love cheesecakes.....this sounds wonderful..

gigilovescats2 2 years, 3 months ago said:
OMGGGGGGGGG I have GOT to try this....I am a pre-diabetic chocoholic that is great with splenda! Thank you for the share!