This recipe started out as a low-fat cheesecake but by the time my husband made his adjustments, I am pretty sure it lost its low-fat status. He did leave in the reduced fat cream cheese so you can feel 1/3 less guilty about eating this. I know I did. And if you feel the reduced calories earns you a special reward, I suggest drizzling on some extra fudge sauce. Or you could just eat the fudge sauce … with a spoon … straight from the container … standing in front of the fridge … while reaching for the ice-cream (not that I have ever done that).
My husband made this cake to take to the office for a co-worker’s birthday so I was not able to take pictures of any nicely sliced wedges. However, he did bring home the leftovers and I got to taste how good it was. If you are worried that the reduced fat cream cheese adversely affects the texture in any way – don’t be. This cake is just as luxuriously creamy as any full fat version. You could leave off the fudge sauce if you really wanted to but I am sure you did something today to deserve it, right?
- ¼ cup light corn syrup
- ¾ cup heavy cream
- 6 ounces chopped semisweet chocolate
- 1½ cups chocolate wafer cookie crumbs (about 50 cookies)
- 3 tablespoons butter, melted
- 2 tablespoons sugar
- Cooking spray
- 1 cup sugar
- 3 tablespoons all-purpose flour
- 4 (8-ounce) blocks ⅓-less fat cream cheese
- 3 large eggs
- 2 tablespoons instant espresso powder
- 1 teaspoon vanilla extract
- ½ teaspoon ground cinnamon
- In a medium microwave-safe bowl, whisk together corn syrup and cream. Microwave on high 4 minutes, stirring halfway through. Add in chocolate. Let stand 2 minutes, then whisk until smooth.
- Preheat oven to 325 degress. Coat a 9-inch spring form pan with cooking spray.
- Combine cookie crumbs, butter, and 2 tablespoons sugar in a small bowl. Pour mixture into prepared pan and firmly press crumbs into bottom of the pan. Bake at 325 degrees for 10 minutes; cool on a wire rack.
- Preheat oven to 450 degrees. Place one cup sugar, flour, and cream cheese in a large bowl; beat at medium speed on a mixer until smooth. Add eggs, one at a time, beating well after each addition. Add espresso powder, vanilla and cinnamon; beat well. Pour cheese mixture into prepared crust; spoon four mounds of fudge sauce (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife to create a marble effect (be careful not to over mix). Bake at 450 degrees for 10 minutes. Reduce oven temperature to 250 degrees (do not remove cheesecake from oven); bake an additional one hour or until almost set. Remove cheesecake from oven and cool to room temperature. Cover and chill at least eight hours.
- To serve, cut cheesecake into wedges and drizzle 1 tablespoon fudge sauce onto each wedge.
Any leftover fudge sauce can be stored in the refrigerator for a couple of weeks. Warm it up in the microwave before using. The sauce makes an excellent topping for ice-cream.
Cheesecake recipe adapted from Cooking Light.
Fudge sauce recipe from Martha Stewart - Everyday Food.