2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 Tbsp. unsweetened cocoa powder
2 tsp. MAXWELL HOUSE Instant Coffee
1 cup thawed COOL WHIP LITE Whipped Topping
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Let's Make It
Heat oven to 325ºF.
Mix graham crumbs, 1/4 cup sugar and margarine; press onto bottom and 2 inches up side of 9-inch springform pan.
Blend 1/2 cup egg product and cottage cheese in blender until smooth.
Beat Neufchatel, cottage cheese mixture, remaining sugar and egg product in large bowl with mixer until blended. Remove 3/4 cup Neufchatel mixture; place in small bowl. Add cocoa and coffee; mix well. Spoon batters alternately into crust; swirl gently with knife.
Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Garnish with COOL WHIP before serving.
Enjoy your favorite foods while keeping portion size in mind.
Cool cheesecakes on wire racks at room temperature for 1 hour. Then, refrigerate 4 hours or overnight until completely chilled.
This creamy cheesecake can be refrigerated up to 24 hours before serving.
Calories From Fat
% Daily Value*
Total Fat 11g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 24g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.