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Chocolate Cheesecake

Posted by Solitary Dancer on October 23, 2007

Chocolate Cheesecake



Bottom crust:

1 cup pecan chips
2 envelopes Splenda
7/8 stick butter

Cheesecake batter:

5 eggs, room temperature
7/8 cup heavy cream
7/8 teaspoons vanilla extract
2/3 cup Splenda
5 (8-ounce) packages cream cheese, room temperature

Chocolate swirl:

4 tablespoons butter
1 ounce baking chocolate
4 envelopes Splenda
Preheat oven to 350 degrees.


Crust: Spray a springform pan with shortening. Put pecans in a small bowl, mix with Splenda. Melt butter and mix with nuts and Splenda. Spread evenly over bottom of pan.

Cheesecake batter: Mix eggs, cream, vanilla and Splenda with an electric mixer. Add cream cheese a little at a time, beating until smooth. Pour over crust in springform pan.

Chocolate swirl: Melt butter and chocolate together in a double boiler or microwave. Add Splenda. Using a spatula, swirl chocolate mixture through cheesecake batter.
Bake for 1 hour. Cool thoroughly, and then chill in refrigerator at least 4 hours or overnight.

Preparation time: 15 minutes
Bake time: 60 minutes
Chill time: At least 4 hours

Nutrition facts per serving: 576 calories, 52 g fat, 5.5 g carbs, 12 g protein, 1.5 g fiber


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