Chocolate Truffle Cheesecake Recipe

If you delight with the taste of chocolate, then this Gourmet Chocolate Truffle Cheesecake for you. It is easy to make and filling with sweet chocolate chips and heavy whipping cream. To achieve a rich chocolate flavor, we used cocoa powder enhanced by a small amount of high-quality chocolate instead of 12 ounces chocolate chips.This ultra-rich and creamy chocolate cheesecake has less than 10 grams of fat per slice.It's so impressive yet not difficult to prepare-I whip up this dessert each time. A mounth watering treat for my family, friends or co-workers.

96% would make again

12 Servings

Prep: 30 min. Bake: 45 min. + chilling

Ingredients

1-1/2 cups chocolate wafer crumbs (about 27 wafers)

2 tablespoons sugar

1/4 cup butter, melted

FILLING:

1/4 cup semisweet chocolate chips

1/4 cup heavy whipping cream

3 packages (8 ounces each) cream cheese, softened

1 cup sugar

1/3 cup baking cocoa

3 eggs, lightly beaten

1 teaspoon Spice Island® Pure Vanilla Extract

TOPPING:

1-1/2 cups (9 ounces) semisweet chocolate chips

1/4 cup heavy whipping cream

1 teaspoon Spice Island® Pure Vanilla Extract

Whipped cream and miniature chocolate kisses, optional

Directions

• In a small bowl, combine wafer crumbs and sugar; stir in butter. Press onto the bottom and 1-1/2 in up the sides of a greased 9-in. springform pan. Bake at 350° for 10 minutes. Cool on a wire rack. Reduce heat to 325°.
• For filling, melt chocolate chips in a small heavy saucepan or microwave; stir until smooth. Remove from the heat; add cream and mix well. Set aside. In a large bowl, beat cream cheese and sugar until smooth. Add cocoa and beat well. Add eggs; beat on low just until combined. Stir in vanilla and reserved chocolate mixture just until blended. Pour over crust. Return pan to baking sheet.
• Bake for 45-50 minutes or until center is almost set. For topping, melt chocolate chips in a heavy saucepan or microwave, stir until smooth. Stir in cream and vanilla; mix well. Spread over filling. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
• Remove sides of pan. Just before serving, garnish with whipped cream and miniature chocolate kisses if desired. Refrigerate leftovers. Yield: 12 servings.

Nutrition Facts:

• 1 serving (1 slice) equals 411 calories, 25 g fat (14 g saturated fat), 98 mg cholesterol, 198 mg sodium, 47 g carbohydrate, 2 g fiber, 6 g protein.

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Mocha Truffle Cheesecake Recipe

Mocha Truffle is my hot american drink with its popularity spread worldwide. So I decided to make Mocha Truffle Cheesecake Recipe, A healthy Low Carb Recipe to celebrate this Christmas. I created this rich dessert. Its brownie-like crust and creamy mocha layer really hit the spot. It's excellent for get-togethers to make it rich and delicious treat.

100% would make again

12-16 Servings

Prep: 20 min. Bake: 50 min. + chilling

Ingredients

1 package (18-1/4 ounces) devil's food cake mix

6 tablespoons butter, melted

1 egg

1 to 3 tablespoons instant coffee granules

FILLING/TOPPING:

2 packages (8 ounces each) cream cheese, softened

1 can (14 ounces) sweetened condensed milk

2 cups (12 ounces) Nestlé® Tollhouse® Semi-Sweet Morsels, melted and cooled

3 to 6 tablespoons instant coffee granules

1/4 cup hot water

3 eggs, lightly beaten

1 cup heavy whipping cream

1/4 cup confectioners' sugar

1/2 teaspoon almond extract

Directions

• In a large bowl, combine the cake mix, butter, egg and coffee granules until well blended. Press onto the bottom and 2 in. up the sides of a greased 10-in. springform pan.
• In another large bowl, beat cream cheese until smooth. Beat in milk and melted chips. Dissolve coffee granules in water. Add coffee to cream cheese mixture. Add eggs; beat on low speed just until combined. Pour into crust. Place pan on a baking sheet.
• Bake at 325° for 50-55 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Chill overnight.
• Just before serving, in a large bowl, beat cream until soft peaks form. Beat in sugar and extract until stiff peaks form. Spread over top of cheesecake. Refrigerate leftovers. Yield: 12-16 servings.

Nutrition Facts:

• 1 serving (1 slice) equals 484 calories, 28 g fat (16 g saturated fat), 109 mg cholesterol, 389 mg sodium, 55 g carbohydrate, 2 g fiber, 7 g protein.

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Gourmet Cranberry Popcorn Lowcarb Recipe

Gourmet Cranberry Popcorn Recipe is yummy festival treat for the holidays. Everyone finds the combination of popcorn, fruit and nuts is irresistible!No one brings back kids from this lovely low carb breakfast recipe.popcorn is a relatively healthy snack and cranberries are inedible make this recipe delicious.

This recipe is:

Healthy

Quick

16 Servings

Prep: 15 min. Bake: 15 min. + cooling

Ingredients

8 cups air-popped popcorn

3/4 cup dried cranberries

1/4 cup slivered almonds

1/4 cup pecan halves

1/4 cup honey

3 tablespoons butter

2 tablespoons maple syrup

1/4 teaspoon almond extract

Directions

• In a shallow roasting pan, combine the popcorn, cranberries, almonds and pecans.
• In a small saucepan, combine the honey, butter and syrup. Cook and stir over medium heat until butter is melted. Remove from the heat; stir in extract. Drizzle over popcorn mixture and toss to coat.
• Bake at 325° for 15 minutes, stirring every 5 minutes. Cool on a wire rack, stirring occasionally. Store in an airtight container. Yield: 8 cups.

Nutrition Facts:

• 1/2 cup equals 96 calories, 4 g fat (2 g saturated fat), 6 mg cholesterol, 16 mg sodium, 14 g carbohydrate, 1 g fiber, 1 g protein. Diabetic Exchanges: 1 starch, 1 fat.

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