|Preparation Time||15 Minutes|
|Cook Time||40 Minutes|
|Total Time||55 Minutes|
|Main Ingredient||Cream Cheese|
|Diet||Low Calorie; Low Carb; Low Sodium; Vegetarian|
16 ounces cream cheese
1/2 cup heavy cream
1 package sugar-free chocolate instant pudding mix
1/2 cup Splendaï¿½
1 teaspoon vanilla extract
2 tablespoons butter
4 tablespoons cocoa
3 tablespoons Splendaï¿½
To make the sauce: In a microwave or on a stove top, melt together the butter, cocoa, and Splendaï¿½. Use this to drizzle over the cake after it comes out of the oven.
To make the cake: Mix the cream cheese, Splendaï¿½, vanilla, and eggs together. Set aside.
Mix the cream and pudding together in a separate bowel. When mixed, add it to the cream cheese mixture. Mix on high until completely blended.
Take a pie plate and spray with Pamï¿½. Place the cheesecake mixture in the pan, and bake uncovered for at 350ï¿½F for 35-40 minutes.
Remove from the oven and drizzle the chocolate mixture over the top.
Refrigerate and serve cold.
Calories: 211 cal
Saturated fat: 12g
Polyunsaturated fat: <1g
Monounsaturated fat: 6g