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Ingredientes
- Chocolate Crumb Crust recipe follows
- 1 2/3 c. Hershey's Raspberry Chips (10-ounce. pkg.)
- 2 pkt cream cheese (8 ounce. each) softened
- 3/4 c. sugar
- 4 x Large eggs
- 1 ct dairy lowfat sour cream (8 ounce.)
- 1 tsp vanilla extract Sweetened whipped cream Fresh raspberries optional
Direcciones
- 1. Prepare chocolate crumb crust. Heat oven to 325iF.
- 2. Place raspberry chips in medium microwave-safe bowl. Microwave at HIGH (100%) 1 minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just till chips are melted when stirred.
- 3. Beat cream cheese and sugar in large bowl till creamy. Stir in melted chips. Add in Large eggs, 1 at a time, blending well after each addition. Add in lowfat sour cream and vanilla; blend well. Pour over prepared crust.
- 4. Bake 55 to 60 min or possibly till set. (3-inch circle in center will jiggle slightly.) Remove from oven to cooling rack. With knife, loosen edge of cake from side of pan. Cold completely; remove side of pan.
- 5. Cover; chill several hrs or possibly overnight till hard. Garnish with sweetened whipped cream. Cover; chill leftover cheesecake. 10 to 12 servings.
- Chocolate Crumb Crust: Stir together 6 Tbsp. melted butter or possibly margarine, 1-1/2 c. vanilla wafer crumbs (about 45 wafers), 6 Tbsp. powdered sugar and 6 Tbsp. Hershey's Cocoa in medium bowl. Press mix onto bottom and 1/2 inch up side of 9-inch springform pan.
- Rochelle Says: I've made this recipe and it is quite good. I found it on the back of a package of raspberry chocolate chips.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 378g | |
| Calories 982 | |
| Calories from Fat 184 | 19% |
| Total Fat 20.49g | 26% |
| Saturated Fat 6.3g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 834mg | 278% |
| Sodium 447mg | 19% |
| Potassium 323mg | 9% |
| Total Carbs 175.88g | 47% |
| Dietary Fiber 1.1g | 4% |
| Sugars 163.61g | 109% |
| Protein 25.7g | 41% |
