Cappuccino Cheesecake with Fudge Sauce
1-1/2 cups reduced-fat chocolate wafer crumbs (about 50 cookies)
3 tablespoons butter or stick margarine, melted
2 tablespoons sugar
Cooking spray
1 cup sugar
3 tablespoons all-purpose flour
2 (8-ounce) blocks fat-free cream cheese
2 (8-ounce) blocks 1/3-less-fat cream cheese
2 large eggs
2 large egg whites
2 tablespoons instant espresso or 1/4 cup instant coffee granules
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1 1/2 cups fat-free hot fudge topping, divided
Preparation
Preheat oven to 325°.
Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray. Bake at 325° for 10 minutes; cool on a wire rack.
Preheat oven to 450°.
Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed
of a mixer until smooth. Add eggs and egg whites, 1 at a time, beating well
after each addition. Add espresso, vanilla, and cinnamon; beat well. Pour
cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2
tablespoons each) onto cheese mixture; swirl mixtures together using a
knife. Bake at 450° for 10 minutes. Reduce oven temperature to 250° (do not
remove cheesecake from oven); bake an additional 1 hour or until almost set.
Remove cheesecake from oven, and cool to room temperature. Cover and chill at least 8 hours.
Drizzle 1 tablespoon fudge topping onto each of 16 plates; top each with 1
cheesecake wedge.
Yield 16 servings