Saturday, July 30, 2011
3 pkg. (8 oz each) fat-free cream cheese, softened
1 c. Splenda
3/4 c. dry milk powder
1 c. (1/2 pint) whipping cream, divided
2 tsp. vanilla extract
2/3 c. (1/2 of 8 oz. pkg.) Hershey's sugar-free Choc. chips
Heat oven to 350 degrees. Prepare Shortbread Chocolate Crumb Crust (follows below)
Beat cream cheese, Splenda, and dry milk until smooth. Add eggs, one at a time, beating well after each addition. Set aside 2 T. whipping cream; blend remaining whipping cream and vanilla into cheese mixture. Set aside 3/4 c. of batter: pour remaining batter into prepared crust.
place choc. chips into microwave safe bowl. Microwave at MEDIUM for 30 seconds, stir. If necessary, microwave on MEDIUM an additional 15 seconds at a time, stirring after each heating, until chips are melted and mixture smooth when stirred. Gradually blend into reserved cheesecake batter. Blend in remaining 2 T. whipping cream. Drop chocolate batter by tablespoons over vanilla batter. Swirl with knife for marbled effect.
Bake at 35 to 40 minutes or until almost set. Remove from oven to wire rack. With knife, loosen cake from sides of pan.Cool completely, remove side of pan. Cover, refrigerate several hours or until chilled. Garnish as desired. Refrigerate leftover cheesecake. 12 Servings
Shortbread Chocolate Crumb Crust
Heat oven to 350 degrees, Stir together 3/4 c. Sugar-free shortbread cookie crumbs (about 20- 1 3/4 inch cookies), 1 1/2 T. Cocoa powder, and 2 T. Splenda. Blend in 3 T. melted butter or margarine, mixing well. Press crumb mixture evenly on bottom of 9-inch spring-form pan. Bake 8 minutes, cool.