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Mocha Swirl Cheesecake

Diabetic Gourmet Magazine



  1. For Crust, combine chocolate crumbs, pecans, butter and 3 tablespoons Equal. Press onto bottom of a 9-inch springform pan. Set aside while preparing cheesecake.
  2. For Cheesecake, beat cream cheese and 3/4 cup Equal in mixing bowl on medium speed of mixer until smooth and well combined. Mix in eggs, egg whites, cornstarch and salt. Fold in sour cream and vanilla until combined.
  3. Remove 1/2 cup cheesecake batter. Stir in 3 tablespoons Equal, instant coffee crystals and cocoa until well combined. Pour half of plain batter over crust. Top with 5 spoonfuls of coffee batter. Using tip of knife or spatula, gently swirl coffee batter into cheesecake. Repeat with remaining batters.
  4. Bake in preheated 325F oven 45 to 50 minutes or until center of cake is almost set. Cool on wire rack. Gently run metal spatula around rim of pan to loosen cake. Let cheesecake cool completely. Cover and refrigerate several hours or overnight before serving. To serve, remove side of pan. Cut cake into wedges.

Nutritional Information Per Serving:

Calories: 171
Fat: 12 grams
Sodium: 283 miligrams
Cholesterol: 56 miligrams
Protein: 7 grams
Carbohydrates: 9 grams

Diabetic Exchanges

1 milk, 2 fat

Source: Equal®