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Chocolate Layered Cheesecake

Submitted by: Mary on 08/15/2005
2359 views
2.75 avg rating
224 votes
 
 
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Ingredients

CHOCOLATE CRUMB CRUST(recipe follows)
3 Packages (8 oz. each) cream cheese, softened
3/4 C Splenda
4 Eggs
1/4 C Heavy cream
2 t Vanilla extract
1/4 t Salt
2 C Unsweetened chocolate broken into small pieces, divided
1/4 C Sugar free Davinci chocolate syrup
1/2 t Crisco Shortening (do not use butter, margarine, spreads or oil)
CHOCOLATE CRUMB CRUST:

Stir together 1-1/2 cups ground pecans, 1/2 cup splenda, and 1/4 cup unsweetened Cocoa, stir in 1/4 cup (1/2 stick) melted butter. Press mixture onto bottom and 1-1/2 inches up sides of 9-inch springform pan.

Directions

Prepare CHOCOLATE CRUMB CRUST. Heat oven to 350 F.



Beat cream cheese and splenda in large bowl until smooth. Gradually beat in eggs, heavy cream, vanilla and salt, beating until well blended.



Set aside 2 tablespoons chocolate chunks. Place remaining chips in large microwave-safe bowl. Add Davinci syrup. Microwave at HIGH (100%) 1-1/2 minutes; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, until chocolate is melted when stirred.



Gradually blend 1-1/2 cups cheesecake batter into melted chocolate. Remove 2 cups chocolate mixture; spread in botton of prepared crust.



Blend additional 2 cups cheesecake batter into remaining chocolate mixture; spread 2 cups mixture over first layer in springform pan. Stir remaining cheesecake batter into remaining chocolate mixture; spread over second layer.



Bake 50 to 55 minutes or until center is almost set. Remove from oven to wire rack. With knife, immediately loosen cake from side of pan. Cool to room temperature.



Place reserved chocolate chips, and shortening in small microwave-safe bowl. Microwave at HIGH 30 seconds; stir. If necessary, microwave at HIGH an additional 10 seconds at a time, stirring after each heating, until chocolate is melted and smooth when stirred. Stir in a little splenda to taste and drizzle over top of cheesecake. Cover; refrigerate several hours until cold. Cover; refrigerate leftover cheesecake.

Servings

12

Calories

6.75

Time to prepare

30 minutes

Difficulty

Easy
 

Comments

Serve with dollops of splenda sweetened whipped heavy cream.
 
 
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