Marbled Cheesecake Made With Hershey's Sugar Free Chips
- Ready In:
- 45mins
- Ingredients:
- 12
- Yields:
-
1 8 inch cheesecake
- Serves:
- 12
ingredients
-
FOR THE CRUST
- 3⁄4 cup sugar-free cookie crumbs (recipe calls for sugar free shortbread cookie crumbs plus)
- 2 tablespoons sugar-free cookie crumbs (total of about 10 cookies)
- 1 1⁄2 tablespoons dark cocoa (or regular cocoa)
- 2 tablespoons Splenda granular
- 3 tablespoons butter, melted (or margarine)
-
FOR THE CHEESECAKE
- 3 (8 ounce) packages cream cheese, softened
- 1 cup Splenda granular
- 1⁄2 cup nonfat dry milk powder
- 3 eggs
- 1 cup whipping cream, divided
- 2 teaspoons vanilla extract
- 3⁄4 cup unsweetened chocolate chips, such as HERSHEY'S Sugar Free Chocolate Chips
directions
- TO MAKE THE SHORTBREAD CHOCOLATE CRUMB CRUST: Heat oven to 350°F
- Stir together 3/4 cup plus 2 tablespoons sugar free shortbread cookie crumbs (about 10 cookies), 1-1/2 tablespoons HERSHEY'S SPECIAL DARK Cocoa or HERSHEY'S Cocoa and 2 tablespoons Splenda. Blend in 3 tablespoons melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch springform pan. Bake 8 minutes; cool.
- TO MAKE THE CHEESECAKE: Heat oven to 350°F
- Beat cream cheese, Splenda and milk powder until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 tablespoons whipping cream; blend remaining whipping cream and vanilla into cream cheese mixture. Set aside 3/4 cup batter; pour remaining batter into prepared crust.
- Place chocolate chips in medium microwave-safe bowl. Microwave at HIGH (100%) 30 seconds; stir. If necessary, microwave at HIGH an additional 30 seconds at a time, stirring after each heating, until chips are melted and mixture is smooth when stirred. Gradually blend in reserved cheesecake batter. Blend in remaining 2 tablespoons whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
- Bake 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan.
- Cover; refrigerate several hours or until chilled. Garnish as desired. Cover; refrigerate leftover cheesecake. 12 servings.
Questions & Replies
Got a question?
Share it with the community!
Reviews
Have any thoughts about this recipe?
Share it with the community!
RECIPE SUBMITTED BY
senseicheryl
Ocean View, New Jersey