Chocolate-Almond Cheesecake (Light Version)

“This is a velvety, amaretto-laced cheesecake taken from the Southern Living "Low-Fat, Low-Calorie" cookbook. Note: cooking time does not include at least 8 hours of refrigeration.”
1hr 10mins

Ingredients Nutrition


  1. Coat the bottom of a 9-inch springform pan with cooking spray; sprinkle half of crushed cookies over bottom of pan.
  2. Process cottage cheese in an electric blender 2 to 3 minutes or until very smooth, scraping sides often; set aside.
  3. Sift cocoa and flour together; set aside.
  4. Beat cream cheeses in a large bowl at medium speed of an electric mixer 10 minutes. Gradually add sugar, beating until well blended.
  5. Add cottage cheese; beat 1 minute.
  6. Add cocoa mixture; beat 1 minute, scraping sides of bowl as needed.
  7. Add amaretto and next 3 ingredients; beat 1 minute or until blended.
  8. Pour into prepared pan.
  9. Bake, uncovered, at 300 degrees for 55 minutes or until set.
  10. Remove from oven; sprinkle with remaining crushed cookies.
  11. Run a knife around edge of pan; cool in pan on a wire rack.
  12. Cover and chill at least 8 hours.
  13. To serve, remove sides of pan; place cheesecake on a plate. Pipe or dollop whipped topping around edge, decorate with almonds.

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