Mocha Swirl Cheesecake Recipe

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Recipes.net Team Modified: October 22, 2020
Mocha Swirl Cheesecake Recipe

Eye catching dessert of New York-style cheesecake with a coffee-chocolate mixture swirled through the batter before baking. This mocha cheesecake also has 48% fewer calories than the traditional dessert because of Equal and reduced fat dairy products. Serve topped with strawberry sauce, if desired.

How To Make Mocha Swirl Cheesecake

This mocha swirl cheesecake makes one whole of a cake of undeniably delicious New York cheesecakes but with a hint of mocha flavor for that extra satisfying bite.

Prep: 35 mins
Cook: 50 mins
Total: 1 hr 25 mins
Serves:

Ingredients

  • 1 cup chocolate wafer crumbs
  • ½ cup pecans , or almonds
  • 3 tbsp butter stick , or margarine, melted
  • 3 tbsp Equal sweetener, Equal Spoonful or 4 1/2 packets
  • 8 oz reduced fat cream cheese, softened
  • ¾ cup Equal sweetener, Equal Spoonful or 18 packets
  • 2 eggs
  • 2 egg whites
  • 1 ½ tbsp cornstarch
  • ¼ tsp salt
  • 1 cup reduced-fat sour cream
  • 2 tsp vanilla
  • 3 tbsp Equal sweetener, Equal Spoonful or 4 1/2 packets
  • 1 ¼ tsp instant coffee crystals
  • 1 tsp unsweetened cocoa powder

Instructions

  1. Mix chocolate crumbs, pecans, butter and 3 tbsp

  2. Equal Spoonful in bottom of 9-inch springform pan.
  3. Pat mixture evenly onto bottom of pan; set aside while preparing filling.
  4. Beat cream cheese and ¾ cup Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt.

  5. Beat in sour cream and vanilla until well blended.

  6. Remove ½ cup cheesecake batter.

  7. Stir in 3 tbsp.

  8. Equal Spoonful, instant coffee crystals and cocoa until well combined.
  9. Pour half of plain batter into crust in pan.
  10. Top with 5 spoonfuls of coffee batter.
  11. Using tip of knife or spatula, gently swirl coffee batter into cheesecake.
  12. Repeat with remaining batters.
  13. Bake in preheated 325 degrees F oven 45-50 minutes or until center is almost set.

  14. Remove cheesecake to wire rack.
  15. Gently run metal spatula around rim of pan to loosen cake.
  16. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.
  17. To serve, remove side of springform pan.

Nutrition

  • Sugar: 6g
  • :
  • Calcium: 97mg
  • Calories: 267kcal
  • Carbohydrates: 17g
  • Cholesterol: 67mg
  • Fat: 19g
  • Fiber: 1g
  • Iron: 1mg
  • Potassium: 219mg
  • Protein: 7g
  • Saturated Fat: 7g
  • Sodium: 386mg
  • Vitamin A: 310IU
  • Vitamin C: 1mg
Nutrition Disclaimer
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