For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Equal®. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
For Cheesecake, beat cream cheese and 3/4 cup Equal® in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal®, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
Bake in preheated 325° F oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving.
To serve, remove side of pan. Cut cake into wedges.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (81g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 128 (67%)|
|Amt Per Serving||% DV|
|Total Fat 14.3g||19 %|
|Saturated Fat 6.7g||33 %|
|Monounsaturated Fat 4.7g|
|Polyunsanturated Fat 1.6g|
|Cholesterol 84.6mg||26 %|
|Sodium 283.4mg||10 %|
|Potassium 172mg||5 %|
|Total Carbohydrate 9.9g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 9.3g|
|Protein 6.4g||9 %|
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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: 192
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