Tag Archives: mocha

Low sugar Mocha Cheesecake

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In honor of Halloween… I present to you low sugar mocha cheesecake.  I first made this last Halloween at the request of Bob – who in exchange for covering a reference desk shift, requested I make a low sugar/sugar-free cheesecake that went cooresponded with my Halloween costume.

Well I had two costume’s last year, and as I couldn’t figure out how to create a Steampunk inspired cheesecake, I went with the other option… cowgirl.  And what do cowgirls and cowboys drink?  Coffee.  So naturally a mocha cheesecake just made sense.

As you are trying to move off your sugar high of tonight, this might be a lovely option for you.  It is a really tasty cheesecake with a pecan and chocolate crust.  The pecans mix really well with the mocha of the filling.  As a sugar-free option, it is slightly sweeter than a normal cheesecake, but with the addition of sour cream, it really holds back the artifical sweet taste attached to most sweetners.

As a side note… I made a ridiculous number of cheesecakes this past year!

Potion Ingredients:

For the Crust:

1 1/2 cups – sugar free Oreos, crumbled
1 1/2 cups – pecans, chopped
4 Tbsp – butter, melted

For the Filling:

3 – 8oz packages of cream cheese, softened
1 cup – Splenda Brown Sugar Blend
3 eggs
1 tsp – vanilla
4 tsp – instant espresso, powder (I used Starbucks VIA, Italian Roast as both are dark roasts)
2 Tbsp – flour
1 cup – sour cream
4 Tbsp – dark cocoa powder (regular is fine too)

Brew the Potion:

Preheat the oven to 400 degrees F.

Combine the Oreos, pecans and butter. Mix well. Press into the bottom of a 9 inch springform pan, pushing up about 1 inch along wall of pan.

In a large bowl, beat the cream cheese and Splenda until fluffy. Beat in eggs, vanilla and espresso until smooth and well blended. Add flour and sour cream, beating until smooth. Divide into two bowls. Add cocoa powder to one bowl. Blend until smooth. Pour half without cocoa powder onto crust, and smooth out until even. Then gently add other half on top, smoothing until even.

Bake at 400 degrees F for 15 minutes. Reduce oven temperature to 300 degrees F, bake for 25-30 minutes or until cheesecake is set along the edges and slightly jiggles in the middle.

Remove from oven and let cool for 2 to 3 hours and then refridgerate for at least 6 hours or overnight.

Run a knife along the edge of cheesecake to loosen from pan and then remove cheesecake from pan. Serve.

Enjoy!

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