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Chocolate Cheesecake Squares

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These light cheesecake brownies get their rich taste from reduced-fat cream cheese, reduced-fat sour cream, and unsweetened cocoa powder.

  • Prep:
  • Total Time:
  • Yield: Makes 9

Source: Everyday Food, January/February 2004

Ingredients

  • 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
  • 1/3 cup semisweet chocolate chips

Directions

  1. Preheat oven to 325 degrees. Coat an 8-inch square baking pan with cooking spray. Line with 2 crisscrossed pieces of parchment or wax paper, spraying between sheets. Spray lined pan; set aside.

  2. Process cookies in a food processor until finely ground. Gently press crumbs into bottom of prepared pan (do not rinse processor bowl).

  3. 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; sprinkle with chocolate chips.

  4. 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 reinvert crust side down. Cut into 9 squares.

Reviews Add a comment

  • MS12088839
    13 OCT, 2015
    Just made this recipe. Will taste it tonight. The batter was tasty but a little bland so I added a teaspoon of vanilla. I used double the wafers for the crust. It required an extra 30 minutes beyond the 40 minute maximum in the recipe. The key is shake the pan slightly and see if the center wobbles or not. When it no longer wobbles, it is set in the center.
    Reply
  • Ceege
    15 APR, 2013
    Has anyone tried doubling this recipe and baking in a 9 x 11 oblong pan? I need more than nine servings and would rather double recipe than make it twice. Thanks for any suggestions.
    Reply
  • purplesushi
    28 SEP, 2012
    This recipe can very easily be converted to a low-carb version by omitting the crust and substituting the sugar with Nectresse or Splenda. If you use semi-sweet mini-chips the carb count would be minimal. I'm going to try this tonight!
    Reply
  • superme
    10 NOV, 2009
    The list of ingredients clearly says: 1 large whole egg plus 1 large egg white. No 3 in the method says: Add cocoa, cornstarch, sugar, egg, and egg white; process until smooth.
    Reply
  • Tleegg
    7 JAN, 2009
    Maryt53, I'm pretty sure since the directions say to cut into 9 squares that one square = a serving.
    Reply
  • Maryt53
    7 JAN, 2009
    I saw someone added the nutrition info for this, but it doesn't say how big a serving is. Since it's cut into 9 squares, is it 9 servings, or can you have more than 1 square per serving?
    Reply
  • smoothness
    29 OCT, 2008
    these came out very good. not as indulgent as regular cheesecake, but very munchable. i'd skip the crust, though, as it just 'sucked up' some of the cheesecake filling and its texture was a little unpleasant. if you're not gonna make a classic butter-crumb crust i'd suggest just making the cheesecake itself and enjoying it without the crust.
    Reply
  • MS10185301
    15 OCT, 2008
    Nabisco makes the chocolate wafer cookies.....they come in a long bright yellow box....."Famous Wafers"
    Reply
  • MS10953768
    30 SEP, 2008
    Cheryllin: Don't use Oreos! You can buy plain chocolate wafers in the cookie aisle. They don't have a cream filling. I think that Nabisco makes them.
    Reply
  • cheryllin
    30 SEP, 2008
    When a recipe asks for the chocolate wafer cookie crumb crust, does that mean to process the entire Oreo in the processor, or do I disgard the cream filling first?
    Reply