Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blace in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels.
Slowly pour mixture over crumbs in pan. Bae at 300-degrees for 65 to 70 minutesor until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to a serving platter. Garnish with chocolate curls, if desired.
Chocolate-mint cheesecake: Substitute 1/4 cup creme de menthe for amaretto.
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|Serving Size: 1 Serving (180g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 106 (26%)|
|Amt Per Serving||% DV|
|Total Fat 11.8g||16 %|
|Saturated Fat 7.2g||36 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.6g|
|Cholesterol 45.6mg||14 %|
|Sodium 565.4mg||19 %|
|Potassium 224.4mg||6 %|
|Total Carbohydrate 65.7g||19 %|
|Dietary Fiber 2.7g||11 %|
|Sugars, other 63g|
|Protein 13.9g||20 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 412
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