Thursday, November 16, 2006

Yummy Velvet Chocolate Cheesecake

Thanksgiving is creeping upon us! I usually gain a pound or two during the holidays but it’s the one time of year when I just allow myself to sit back and enjoy the food, without obsessing about the calorie content. Below is a delicious heart healthy recipe (courtesy of Parkay) that will satisfy your taste buds. Enjoy

Velvet Chocolate Cheesecake

38 chocolate sandwich cookies, finely crushed
5 tablespoons tub margarine spread
5 ounces semi-sweet baking chocolate, divided
8 ounces cream cheese
1-1/2 cups dairy sour cream, divided
1/2 cup Egg Beaters® Egg Product, or 2 large eggs
1 teaspoon vanilla extract

Mix cookie crumbs and Parkay in bowl. Press firmly on bottom of 9-inch springform pan. Stand 14 whole cookies around the inside edge of pan, pressing firmly into crumb mixture. Set aside.
Melt 4 ounces of chocolate in small saucepan over low heat; set aside.
Preheat oven to 325°F.
Beat cream cheese and 1/2 cup sugar with electric mixer at medium speed. Beat in 1/2 cup sour cream, eggs, and vanilla until smooth. Blend in melted chocolate. Pour into prepared crust.
Bake for 35 to 40 minutes or until cheesecake is slightly puffed and center is set. Blend remaining 1 cup sour cream and 2 tablespoons sugar; spread over cheesecake. Bake 5 minutes more. Cool to room temperature.
Melt remaining 1 ounce chocolate; drizzle over cheesecake. Refrigerate at least 4 hours.

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