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Categories:
chocolate nilla wafers unsweetened applesauce cream cheese sour cream sugar cocoa powder flour vanilla egg whites powdered sugar
Viewed: 31 - Published at: 4 years agoIngredients
- 24 reduced fat chocolate nilla wafers, finely crushed (about 1-1/3 cups crumbs)
- 12 unsweetened applesauce
- 2 (8 ounce) packages fat free cream cheese, softened
- 1 14 cups reduced-fat sour cream, divided
- 1 cup granulated sugar
- 12 cup cocoa powder
- 2 tablespoons flour
- 1 teaspoon vanilla
- 3 egg whites
- 34 cup powdered sugar
Method
- PREHEAT oven to 325F if using silver 9-inch springform pan (or to 300F if using a dark nonstick 9-inch springform pan).
- Mix wafer crumbs and margarine until well blended.
- Press firmly onto bottom of pan; set aside.
- BEAT cream cheese in large bowl with electric mixer on medium speed until well blended.
- Add 1/2 cup of the sour cream, the granulated sugar, cocoa powder, flour and vanilla; beat until well blended.
- Add eggs, one at a time, beating on low speed after each addition just until blended.
- Pour over crust.
- BAKE 50 to 55 minute or until center is almost set.
- Run knife or spatula around rim of pan to loosen cake; cool before removing rim of pan.
- Refrigerate at least 4 hours or overnight.
- MIX remaining 3/4 cup sour cream and the powdered sugar.
- Serve spooned over cheesecake.
- Store leftover cheesecake in refrigerator.
