Description
This slightly lightened up cappuccino marble cheesecake with fudge sauce is a rich cheesecake with swirls of cappuccino and chocolate but made it’s with low fat cream cheese.
Ingredients
Scale
For the fudge sauce
- 1/4 cup light corn syrup
- 3/4 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 1/3-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
- 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
- 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.
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.
