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Chocolate Cheesecake with Vanilla Wafers
Source: dLife

Rich and delicious chocolate swirl cheesecake made with vanilla wafers.

Rating:
Prep Time: 15 minutes
Cook Time: 45 minutes
Difficulty: Intermediate

Nutrition Facts

Makes 16 servings
Amount Per Serving
Calories 142.3
Total Carbs 17.9 g
Dietary Fiber 0.3 g
Sugars 9.3 g
Total Fat 5.2 g
Saturated Fat 1.7 g
Unsaturated Fat 0.1 g
Potassium 33.8 mg
Protein 3.6 g
Sodium 100.8 mg
Dietary Exchanges
1 Fat , 1/2 Other Carbs
See the Detailed Nutritional Analysis
Note: One or more ingredients from this recipe are not included in the nutritional analysis above. Either the ingredient is missing from our database or is listed as "optional" in the recipe.
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Servings
Ingredients

1 1/4 each  vanilla wafer cookies
4 tbsp  margarine
2 tbsp  SPLENDA® Sugar Blend for Baking
16 oz  fat free cream cheese
0 3/4 cup  SPLENDA® Sugar Blend for Baking
2 each  eggs
2 each  egg whites
2 tbsp  cornstarch
1 cup  fat free sour cream
1 tsp  vanilla extract
0 1/2 cup  mini semi sweet chocolate chips
Directions
  1. Mix vanilla wafer crumbs, margarine and 2 tablespoons Splenda in bottom of 9-inch springform pan. Reserve 1 tablespoon crumb mixture. Pat remaining mixture evenly on bottom and 1/2 inch up side of pan. Bake in preheated 350 degree F oven until crust is lightly browned (approximately 8 minutes). Cool on wire rack. Reduce oven temperature to 300 degrees F.
  2. In a large bowl, beat cream cheese and 3/4 cup Splenda until fluffy; beat in eggs, egg whites and cornstarch. Stir in sour cream and vanilla until well mixed. Remove 1/2 cup cheesecake mixture. Pour remaining mixture into crust in pan.
  3. Add melted chocolate to 1/2 cup reserved cheesecake batter;mix well. Place dollops of chocolate mixture on top of cheese cake. Using butter knife or spatula, gently swirl chocolate mixture into cheesecake.
  4. Wrap bottom of springform pan with aluminum foil and place in roasting pan on middle oven rack; add 1 inch hot water to pan. Bake in preheated 300 degree F oven just until set in center, (45 to 60 minutes). Remove cheesecake from roasting pan, sprinkle with reserved crumbs and return to oven. Turn oven off and let cheesecake cool in oven with door ajar for 3 hours. Refrigerate 8 hours or overnight.
  5. Remove side of springform pan; place cheesecake on serving plate.

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