~*~Chocolate Cheesecake~*~
MAKES 12 SERVINGS
BOTTOM CRUST:
1 cup pecan chips
2 envelopes Splenda
1/2 stick butter
CHEESECAKE BATTER:
5 eggs, room temperature
1/2 cup heavy cream
1/2 teaspoons vanilla extract
3/4 cup Splenda
5 (8-ounce) packages cream cheese, room temperature
CHOCOLATE SWIRL:
4 tablespoons butter
1 ounce baking chocolate
4 envelopes Splenda
Preheat oven to 350 degrees.
Crust: Spray a springform pan with shortening. Put pecans in a small
bowl, mix with Splenda. Melt butter and mix with nuts and Splenda.
Spread evenly over bottom of pan.
Cheesecake batter: Mix eggs, cream, vanilla and Splenda with an electric
mixer. Add cream cheese a little at a time, beating until smooth. Pour
over crust in springform pan.
Chocolate swirl: Melt butter and chocolate together in a double boiler or
microwave. Add Splenda. Using a spatula, swirl chocolate mixture
through cheesecake batter.
Bake for 1 hour. Cool thoroughly, and then chill in refrigerator at least 4
hours or overnight.
Preparation time: 15 minutes
Bake time: 60 minutes
Chill time: At least 4 hours
Nutrition facts per serving: 576 calories
52 g fat
5.5 g carbs
12 g protein
1.5 g fiber
~*~Chocolate Cheesecake~*~
