Chocolate Cheesecake


20141126_223542[1]For Thanksgiving, we have a years old tradition of going to our aunt’s house to celebrate. However, this year I have decided to make two deserts, chocolate cheesecake and chocolate delight cake and I will share the recipes for both. I tried to make substitute Splenda for sugar since we have a lot of diabetics in the house with genetic carotid artery blockage. Hence, I also have to find fat free alternatives as well. Hope you enjoy the diabetic friendly recipe. *Please note that the splenda from cheesecake was added was added one spoon at a time just to make it sweet enough for my family who eats very little sugar. You should add to for your taste-bud. Everyone loved the cheesecake and asked for the recipe so I guess it was a success. It was a trial and error. I always have to experiment because of because special dietary needs of my family.

Ingredients for Chocolate Crumb Crust

  • 1  Stick Butter (I used I believe It’s Not Butter for healthy substitution)
  • 1-1/2 cup (about 45 wafers, crushed) reduced fat vanilla wafer crumbs
  • 2 tablespoons Splenda
  • 6 tablespoons Hershey’s Unsweetened Cocoa

Cheesecake Ingredient

  • 1/4 cup (1/2 stick) butter (I used I believe It’s Not Butter for healthy substitution)
  • 1/2 cup Hershey’s Unsweetened Cocoa
  • 3 package (8 oz each) fat free cream cheese, softened
  • 1 can (14 oz) fat free evaporated milk
  • 5 eggs
  • 1 tablespoons vanilla extract
  • 3 tablespoons Splenda*

Crust Instructions

  1. Place butter in medium microwave-safe bowl and heat until melted.
  2. Stir in water crumbs, sugar, and cocoas, blend wells.
  3. Press mixture onto bottom and 1/2  to 1 inch up side of springform pan.
  4. Bake at 300 degree F for 10 minute

Cheesecake Instructions:

  1. Place butter in medium microwave-safe bowl and heat until melted.
  2. Stir in cocoa until smooth and set aside.
  3. Beat cream cheese in large bowl. Add cocoa mixture; beat well. Gradually beat in evaporated milk, splenda, until smooth. Add eggs and vanilla; beat well. Pour batter into on top of crust.
  4. Bake 1 and 10 minutes or until set at 300 degree F (Center will be soft). Remove pan from from oven to wire rack.
  5. Cool and remove from spring from.
  6. To serve garnish as desired. 12 servings. Refrigerate leftover cheesecakes.

 

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