Chocolate-Amaretto Cheesecake

Photo: flickr user Caitlinator

Ingredients

1 cup chocolate graham cracker crumbs

3 tablespoons reduced-calorie margarine melted

2 pkts nonfat cream cheese - (8 oz ea) softened

2 pkts reduced fat cream cheese - (8 oz ea) softened

cup sugar

cup unsweetened cocoa

cup all-purpose flour

2 teaspoons vanilla extract

teaspoon almond extract

cup egg substitute

1 cup reduced-calorie frozen whipped topping (optional), thawed

Preparation

Wrap a 9-inch springform pan in aluminum foil; coat pan with vegetable cooking spray. Stir together cracker crumbs and margarine; press mixture into bottom of prepared pan. Bake at 325 degrees for 6 minutes. Cool.

Beat cream cheeses at high speed with an electric mixer until fluffy; add sugar, beating well. Add cocoa and next 3 ingredients, beating until smooth. Add egg substitute, and beat just until blended. Pour into prepared crust. Cover with foil.

Place springform pan in a larger pan, and pour water to a depth of 1 inch into larger pan. Bake at 325 degrees for 1 hour. (Center will be soft.) Turn oven off, and let cheesecake stand in oven 1 hour.

Remove springform pan from larger pan, and place on a wire rack. Uncover, and gently run a knife around edge of pan to loosen sides; cool. Cover and chill at least 8 hours. Dollop with whipped topping, if desired.

This recipe yields 12 servings.