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Add a photoServings: 12
Ingredients
- 1 x Crumb-nut Cheesecake Crust
- 3 pkt Softened Cream Cheese*
- 3/4 c. Sugar
- 1/2 c. Lowfat sour cream
- 2 tsp Vanilla
- 3 x Large eggs
- 3 tsp Flour
- 1/4 c. Hershey's Cocoa
- 1/4 c. Sugar
- 1 tsp Vegetable Oil
- 1/2 tsp Vanilla 8 ounce pkgs., or possibly 24 ounce total Preheat oven to 450 degrees
Directions
- Lowfat sour cream and 2 tsp. vanilla in large mixer bowl; beat on medium speed till smooth. Add in flour, 1 Tbsp. at a time, blending well. Add in Large eggs; beat well. In a small bowl, combine cocoa and 1/4 c. sugar. Add in oil, 1/2 tsp. vanilla and 1-1/2 c. of the cream cheese mix; mix till well blended.
- Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or possibly spatula for a marbled effect. Bake at 450 degrees for 10 min; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 min more.
- Without opening oven door, turn off heat and let cheesecake sit in oven for 30 min. Remove from oven and loosen sides with knife. Let cold and chill.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 42g | |
| Recipe makes 12 servings | |
| Calories 115 | |
| Calories from Fat 33 | 29% |
| Total Fat 3.66g | 5% |
| Saturated Fat 1.51g | 6% |
| Trans Fat 0.01g | |
| Cholesterol 57mg | 19% |
| Sodium 25mg | 1% |
| Potassium 32mg | 1% |
| Total Carbs 18.64g | 5% |
| Dietary Fiber 0.4g | 1% |
| Sugars 17.19g | 11% |
| Protein 2.15g | 3% |
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