• Cooking Time: 35 to 45
  • Servings:
  • Preparation Time:


"Chocolate and cheesecake go so well together. If you haven't tried this combo yet, hurry and bake up a pan!"


  • Nonstick cooking spray
  • 8 chocolate wafer cookies
  • 1 bar (8 ounces) reduced-fat cream cheese
  • 1 cup reduced-fat sour cream
  • 1/3 cup unsweetened cocoa powder
  • 2 tablespoons cornstarch
  • 3/4 cup sugar
  • 1 large whole egg plus 1 large egg white


  • Preheat oven to 325°.
  • Coat an 8-inch square baking pan with cooking spray.
  • Line with two crisscrossed pieces of parchment or wax paper, spraying between sheets.
  • Spray lined pan; set aside.
  • Process cookies in a food processor until finely ground.
  • Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).
  • Blend cream cheese and sour cream in food processor until smooth, scraping down sides of bowl as needed.
  • Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth. Pour into pan.
  • Bake until just set, 35 to 40 minutes; cool completely in pan.
  • Refrigerate at least 1 hour. Invert onto a tray; peel off paper, and re-invert crust side down. Cut into 9 squares.
  • Adapted from a recipe from Everyday Food

Categories: Cheesecake  Dessert  Oven  Refrigerator 

Author Credit: Everyday Food

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