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Mocha Swirl Cheesecake

Mocha Swirl Cheesecake

Eye catching dessert of cheesecake with a coffee-chocolate mixture swirled throughout. This cheesecake has 47% fewer calories than the original thanks to Equal and reduced fat dairy products.


* May substitute 4 1/2 packets Equal sweetener

** May substitute 18 packets Equal sweetener

*** May substitute 4 1/2 packets Equal sweetener


  1. Mix chocolate crumbs, pecans, butter and 3 tablespoons Equal Spoonful in bottom of 9-inch springform pan. Pat mixture evenly onto bottom of pan; set aside while preparing filling.
  2. Beat cream cheese and 3/4 cup Equal Spoonful in large bowl until fluffy; beat in eggs, egg whites, cornstarch and salt. Beat in sour cream and vanilla until well blended.
  3. Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal Spoonful, instant coffee crystals and cocoa until well combined. Pour half of plain batter into crust in pan. Top with 5 spoonsful of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
  4. Bake in preheated 325 degree F oven 45-50 minutes or until center is almost set.
  5. Remove cheesecake to wire rack.
  6. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely; cover and refrigerate several hours or overnight before serving.
  7. To serve, remove sides of springform pan.

Makes 16 servings.

Nutrition information per serving: 171 cal., 7 g pro., 9 g carb., 12 g fat, 56 mg chol., 283 mg sodium

Food exchanges: 1 milk, 2 fat

Recipe and photo credit: Equal Sweetener.


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