Chocolate-Amaretto Cheesecake
By: Anonymous
Published: Thursday, February 11, 2010 - 5:55pm

Ingredients




1 cup chocolate graham cracker crumbs
3 tablespoons reduced-calorie margarine melted
2 pkts nonfat cream cheese - (8 oz ea) softened
2 pkts reduced fat cream cheese - (8 oz ea) softened
cup sugar
cup unsweetened cocoa
cup all-purpose flour
2 teaspoons vanilla extract
teaspoon almond extract
cup egg substitute
1 cup reduced-calorie frozen whipped topping (optional), thawed

Preparation

1 Wrap a 9-inch springform pan in aluminum foil; coat pan with vegetable cooking spray. Stir together cracker crumbs and margarine; press mixture into bottom of prepared pan. Bake at 325 degrees for 6 minutes. Cool. 2 Beat cream cheeses at high speed with an electric mixer until fluffy; add sugar, beating well. Add cocoa and next 3 ingredients, beating until smooth. Add egg substitute, and beat just until blended. Pour into prepared crust. Cover with foil. 3 Place springform pan in a larger pan, and pour water to a depth of 1 inch into larger pan. Bake at 325 degrees for 1 hour. (Center will be soft.) Turn oven off, and let cheesecake stand in oven 1 hour. 4 Remove springform pan from larger pan, and place on a wire rack. Uncover, and gently run a knife around edge of pan to loosen sides; cool. Cover and chill at least 8 hours. Dollop with whipped topping, if desired. 5 This recipe yields 12 servings.