Name: Chocolate Cheesecake II
Ingredients: 16 oz cream cheese; 1 tsp vanilla extract; 1 cup boiling water; 2 oz baking chocolate squares; 1/3 envelope unflavored gelatin; 10 oz Splenda

Ingredients

16 oz cream cheese

1 tsp vanilla extract

1 cup boiling water

2 oz baking chocolate squares

1/3 envelope unflavored gelatin

10 oz splenda

Directions

1.	Pour water in microwavable bowl. Dissolve vanilla and gelatin in water.
2.	Add chocolate to bowl. Microwave until melted, in 15 second intervals, stirring after each.
3.	When chocolate is melted, stir in sugar substitute. Cut softened cream cheese into small pieces, stir in chocolate mixture. Blend with electric mixer until smooth.
4.	Pour into an 8 or 9 hole pie pan that has been sprayed with Pam. Refrigerate until cheesecake sets up, several hours.
5.	Note: add a little more gelatin for a thicker cheesecake and use less Splenda to cut down on carbs. I freeze individual portions to stay in control!

Nutritional Summary

There are 235 calories in 1 serving of Chocolate Cheesecake II.

Calorie Breakdown: 56% fat, 38% carbs, 6% prot.

Nutrition Facts

Serving Size

per serve

Amount Per Serving

Calories

235

% Daily Values*

Total Fat

15.65g

20%

Saturated Fat

9.832g

49%

Trans Fat

-

Polyunsaturated Fat

0.552g

Monounsaturated Fat

4.48g

Cholesterol

42mg

14%

Sodium

114mg

5%

Total Carbohydrate

23.72g

9%

Dietary Fiber

0.8g

3%

Sugars

19.14g

Protein

3.63g

Vitamin D

-

Calcium

36mg

3%

Iron

1.28mg

7%

Potassium

86mg

2%

Vitamin A

138mcg

15%

Vitamin C

0mg

0%

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.