Cappuccino Marble Cheesecake with Fudge Sauce

Cappuccino Marble Cheesecake | tamingofthespoon.comThis 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).

Cappuccino Marble Cheesecake | tamingofthespoon.com

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?


Cappuccino Marble Cheesecake with Fudge Sauce
 
Ingredients
For the fudge sauce
  • ¼ cup light corn syrup
  • ¾ cup heavy cream
  • 6 ounces chopped semisweet chocolate
For the cheesecake
  • 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
Instructions
For the fudge sauce
  1. 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.
For the cheesecake
  1. Preheat oven to 325 degress. Coat a 9-inch spring form pan with cooking spray.
  2. 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.
  3. 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.
  4. To serve, cut cheesecake into wedges and drizzle 1 tablespoon fudge sauce onto each wedge.
Notes
To make cookie crumbs, put the cookies in a food processor and process them until you have fine crumbs. You can also put cookies in a large re-sealable bag, squeeze out all the air, and seal. Then roll a rolling pin over the bag until all the cookies are evenly crushed.

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.


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