GERMAN CHOCOLATE CHEESECAKE (LOW FAT AND LOW SUGAR)

German Chocolate Cheesecake (Low Fat and Low Sugar) image

Provided by perrydr

Categories Dessert

Time 1h25m

Yield 1 cheesecake, 12 serving(s)

Number Of Ingredients 20

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1 1/4 cups chocolate graham cracker crumbs
1/4 cup cocoa
1/4 cup Splenda sugar substitute
4 tablespoons Smart Balance butter spread, softened
7 ounces German sweet chocolate, melted
1 1/2 cups low fat cottage cheese
12 ounces low-fat cream cheese
3/4 cup sugar
1/2 cup Greek yogurt
2 teaspoons vanilla
2 tablespoons flour
1 cup Egg Beaters egg substitute
1/4 cup Smart Balance butter spread
1/3 cup Splenda sugar substitute
1/3 cup evaporated milk, low fat
1/4 cup Egg Beaters egg substitute
1 1/3 cups flaked coconut
1 cup pecan nuts, chopped
1 teaspoon vanilla
3 ounces semisweet chocolate (optional)

Steps:

Preheat oven to 425 degrees F; Place a pan 1/3 full of water on bottom shelf, in the oven.
For crust mix together in a 9" spring form pan chocolate graham cracker crumbs, cocoa, 1/4 cup Splenda, and 4 Tbls Smart Balance for crust and press mixture across the bottom and about one inch up the sides. Place pan in refrigerator while mixing the filling.
To prepare filling melt chocolate and set aside. Blend cottage cheese in food processer until silky smooth and there are no lumps (hint, go an extra 2-3 minutes longer once you think all of the lumps are gone). In large mixing bowl combine, cottage cheese, cream cheese, 1/3 cup Splenda, yogurt and 1 tsp vanilla. Beat with a mixer until smooth. Add flour, 1 tablespoon at a time, blending well after each addition. Add Egg Beaters and melted chocolate. Blend well. Pour into crust. Place cheesecake on center shelf in the oven. Bake 10 minutes without opening oven door at 425 degrees;. Reduce oven to 225 degrees; and continue baking 35-45 minutes or until center is set. Remove from oven. With knife loosen sides and cool completely. Chill overnight before adding topping.
For topping melt Smart Balance in small saucepan. Stir in 3/4 cup Splenda, evaporated milk and 1/4 cup Egg Beaters. Cook and stir over low heat about 10 minutes or till thickened. Take off heat and stir in coconut and pecans. Spread topping over cake. Garnish with 1/3 cup coconut, pecan halves. Drizzle melted semisweet chocolate over top if desired. Keep refrigerated.

Nutrition Facts : Calories 413, Fat 29, SaturatedFat 12.9, Cholesterol 25.8, Sodium 319.3, Carbohydrate 32.2, Fiber 2.5, Sugar 25.1, Protein 9.4