Black Tie Chocolate Cheesecake serves 8 From: Cancer Recovery cookbook
3/4 all purpost flour 2 tabl. unsweetened cocoa 1/2 cup pourable Sugar Twin 1/2 tsp. baking powder 1/2 tsp. baking soda 1/4 cup Dannon plain f/f yogurt 3 tabl. Kraft f/f mayonnaise 2 1/2 cups water (divided) 1 tsp. vanilla extract 1 (8 oz) pkg. Philadelphia f/f cream cheese 1 (4 serv) pkg Jello s/f instant chocolate fudge pudding mix 1 1/3 cup Carnation n/f dry milk powder 3/4 cup Cool Whip Free (divided) 1 (4 serv) pkg Jello s/f instant white chocolate pudding mix 2 tabl. (1/2 oz) mini choco. chips
Preheat oven to 350 degrees. spray a 10 inch deep pie plate with butter flavored cooking spray. In a large bowl, combine flour, cocoa, Sugar Twin, baking powder and baking soda. In a small bowl, combine yogurt, mayonnaise, 1/2 cup water and vanilla extract. Add yogurt mixture to flour mixture. Mix gently just to combine. Spread batter into prepared pie plate. Bake 8 - 10 min. or unti a toothpick inserted in center comes out clean. (Surface will not be smooth) Place pie plate on a wire rack and allow to cool for 15 min. After crust has cooled. in a large bowl, stir cream cheese with a spoon until soft. Add dry choco. fudge pudding mix, 2/3 cup dry milk powder and 1 cup of water. Mix well using a wire whisk. blend in 1/4 cup Cool Whip Free. Spread mixture evenly over cooled crush. Refrigerate while preparing topping. In a medium bowl, combine dry white chocolate pudding mix, remaining 2/3 cup dry milk powder and remaining 1 cup water. Mix well using a wire whisk. Blend in remaining 1/2 cup Cool Whip Free. Spread topping mixture evenly over choco. layer. Evenly sprinkle choco. mini chips over top. Refrig. for at least 1 hour. Cut into 8 pieces.
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