Cappucino Cheesecake

By Hklbrries

Ingredients

• Crust:
• 1 cup chocolate cookie crumbs (like chocolate Teddy Grahams), almost 3 ounces
• 2 tbsp sugar
• 2 tbsp lowfat margarine or whipped butter, melted
• Filling:
• 2 tbsp instant coffee
• 3 tbsp Kahlua or other coffee-flavored liqueur
• 5 packages (8 ounces each) light cream cheese
• 2/3 cup granulated sugar
• 1/3 cup Splenda
• 3 tbsp white flour
• 1 tbsp vanilla extract
• 2 eggs
• 2 egg whites or 1/4 cup egg substitute
• 1 cup fat free sour cream

Details

Servings 16
Adapted from recipedoctor.com

Preparation

Step 1

Preheat oven to 350 F (or 325 F for a dark-colored nonstick springform pan). Coat the sides and bottom of 9-inch springform pan with canola cooking spray.

Combine instant coffee and liqueur in a 1-cup measure and stir to blend. Set aside to dissolve.

Mix the cookie crumbs, 2 tbsp sugar, and the melted butter together in a medium-sized bowl. Add the mixture to the bottom of the springform pan and press firmly. Bake 10 minutes.

Add cream cheese, 2/3 cup sugar and 1/3 cup Splenda, 3 tbsp flour and vanilla to a large mixing bowl and beat on medium speed until blended. Add eggs, egg whites or egg substitute 1 at a time, mixing on low after each addition, just until blended. Add sour cream and Kahlua mixture and beat on low speed until blended in. Pour filling over the cookie crust.

Bake until center is almost set (about 65 minutes). Run knife around rim of pan to loosen the cheesecake gently from the sides. Let cool about 30 minutes. Refrigerate at least 4 hours, preferably overnight.