“Delicious combo of coffee and chocolate and rum - and it's light! Cooking time includes cooling time. Warning - this is quite rich tasting!”
6hrs 10mins

Ingredients Nutrition


  1. Heat oven to 350°F Place parchment round in bottom of 8 inch springform pan and spray with nonstick spray.
  2. Mix crust ingredients and press into bottom of pan.
  3. Bake 8 minutes, then cool completely.
  4. Reduce heat to 325°F.
  5. Beat cream cheeses and egg white until creamy.
  6. Add Splenda, cornstarch, flour, and rum; beat until smooth.
  7. In small bowl, warm soy milk (in microwave) and mix with coffee powder.
  8. Add milk/coffee to cheese mixture and blend on low until smooth.
  9. Stir in chocolate chips by hand.
  10. Pour into cooled crust and bake for 50 minutes or until sides are firm and center is just set.
  11. Turn off oven and leave cheesecake for 1 hour.
  12. Remove from oven and immediately run hot knife around edges to loosen.
  13. Cool to room temperature and remove sides of pan.
  14. Refrigerate at least 4 hours before serving.

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