Cappuccino Cheesecake With Fudge Sauce Recipe

Name: Cappuccino Cheesecake With Fudge Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies); 3 tablespoons butter or stick margarine, melted; 2 tablespoons sugar; Cooking spray; 1 cup sugar; 3 tablespoons all-purpose flour; 2 (8-ounce) blocks fat-free cream cheese; 2 (8-ounce) blocks 1/3-less-fat cream cheese; 2 large eggs; 2 large egg whites; 2 tablespoons instant espresso or 1/4 cup instant coffee granules; 1 teaspoon vanilla extract; 1/2 teaspoon ground cinnamon; 1 1/2 cups fat-free hot fudge topping, divided

Servings: persons

1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)
3 tablespoons butter or stick margarine, melted
2 tablespoons sugar
Cooking spray
1 cup sugar
3 tablespoons all-purpose flour
2 (8-ounce) blocks fat-free cream cheese
2 (8-ounce) blocks 1/3-less-fat cream cheese
2 large eggs
2 large egg whites
2 tablespoons instant espresso or 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups fat-free hot fudge topping, divided

1
Preheat oven to 325u00b0.
2
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 325u00b0 for 10 minutes; cool on a wire rack.
3
Preheat oven to 450u00b0.
4
Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife. Bake at 450u00b0 for 10 minutes. Reduce oven temperature to 250u00b0 (do not remove cheesecake from oven); bake an additional 1 hour or until almost set. Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
5
Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1 cheesecake wedge.

1320

kcal

Calories

Fat

126

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies), 3 tablespoons butter or stick margarine, melted, 2 tablespoons sugar, Cooking spray, and more.

Yes, Cappuccino Cheesecake With Fudge Sauce falls under the Drinks & Smoothies category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Cappuccino Cheesecake With Fudge Sauce

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