Cappuccino Cheesecake with Fudge Sauce

Name: Cappuccino Cheesecake with Fudge Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 16
Cuisine: Global
Ingredients: 355 milliliters reduced-fat chocolate wafer crumbs (about 50 cookies); 454 grams blocks fat-free cream cheese; 2 larges egg whites; 2 larges eggs; 3 Tbsps all-purpose flour; 355 milliliters fat-free hot fudge topping, divided; 1 teaspoons ground cinnamon; 2 Tbsps instant espresso or 1/4 cup instant coffee granules; 3 Tbsps butter or stick margarine, melted; 237 milliliters sugar; 2 Tbsps sugar; 1 teaspoon vanilla extract; 454 grams blocks 1/3-less-fat cream cheese

Cappuccino Cheesecake with Fudge Sauce requires about 45 minutes from start to finish. This recipe serves 16. This recipe covers 6% of your daily requirements of vitamins and minerals. One serving contains 369 calories, 7g of protein, and 20g of fat. Head to the store and pick up sugar, fudge topping, sugar, and a few other things to make it today.

Instructions

Preheat oven to 32

Equipment you will use

Oven

Combine first 3 ingredients in a small bowl; firmly press mixture into bottom of a 9-inch springform pan coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Springform Pan

Bowl

Bake at 325 for 10 minutes; cool on a wire rack.

Equipment you will use

Wire Rack

Oven

Preheat oven to 45

Equipment you will use

Oven

Place 1 cup sugar, flour, and cheeses in a large bowl; beat at medium speed of a mixer until smooth.

Ingredients you will need

All Purpose Flour

Sugar

Equipment you will use

Blender

Bowl

Add eggs and egg whites, 1 at a time, beating well after each addition.

Ingredients you will need

Egg Whites

Egg

Add espresso, vanilla, and cinnamon; beat well.

Ingredients you will need

Cinnamon

Espresso

Vanilla

Pour cheese mixture into prepared crust; spoon 4 mounds of fudge topping (2 tablespoons each) onto cheese mixture; swirl mixtures together using a knife.

Ingredients you will need

Hot Fudge Sauce