Chocolate Cheesecake with Sour Cream Topping Light
Indulge in the rich decadence of a **Chocolate Cheesecake with Sour Cream Topping Light**, a guilt-reduced twist on the classic dessert! This recipe starts with a buttery graham cracker crust, baked to perfection, and is topped with a luscious chocolate-infused cream cheese filling featuring unsweetened cocoa and low-fat Greek yogurt for a lighter touch. The crowning glory is a creamy layer of light sour cream topping, delicately sweetened and baked to set. With just 20 minutes of prep, this cheesecake combines velvety texture and chocolatey flavor without the heft, making it a perfect treat for health-conscious sweet tooths. Chill overnight for an effortlessly elegant dessert that’s ideal for any occasion!
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Recipe Information
Ingredients
- 1.5 cups graham cracker crumbs
- 5 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar
- 16 ounces light cream cheese, softened
- 0.75 cup granulated sugar
- 0.25 cup unsweetened cocoa powder
- 0.5 cup low-fat Greek yogurt
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 cup light sour cream
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and set aside.
In a medium bowl, combine graham cracker crumbs, melted butter, and 2 tablespoons of granulated sugar. Mix until evenly combined and press the mixture firmly into the bottom of the prepared pan to form the crust.
Bake the crust in the preheated oven for 8 minutes. Remove and let cool completely while preparing the filling.
In a large mixing bowl, beat the light cream cheese with an electric mixer on medium speed until smooth and creamy.
Add 0.75 cup of granulated sugar and unsweetened cocoa powder to the cream cheese. Beat until well blended.
Mix in the Greek yogurt, followed by the eggs and 2 teaspoons of vanilla extract. Beat until the filling is smooth and all ingredients are fully incorporated.
Pour the filling over the cooled graham cracker crust and spread it out evenly.
Bake in the preheated oven for 40–45 minutes, or until the center is just set and the top appears slightly puffed.
While the cheesecake is baking, prepare the sour cream topping by whisking together light sour cream, 2 tablespoons of granulated sugar, and 1 teaspoon of vanilla extract in a small bowl.
After the cheesecake has baked for 40–45 minutes, carefully spread the sour cream mixture over the top of the cheesecake while it is still in the oven.
Return the cheesecake to the oven and bake for an additional 5–7 minutes to set the topping.
Remove the cheesecake from the oven and let it cool to room temperature in the pan. Once cooled, refrigerate for at least 4 hours or overnight before serving.
Release the cheesecake from the springform pan, slice, and serve chilled. Enjoy!
Nutrition Facts
Calories |
474 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 22.3 g | 29% | |
| Saturated Fat | 12.3 g | 62% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 398 mg | 17% | |
| Total Carbohydrate | 54.3 g | 20% | |
| Dietary Fiber | 3.6 g | 13% | |
| Total Sugars | 35.4 g | ||
| Protein | 10.7 g | 21% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 116 mg | 9% | |
| Iron | 1.4 mg | 8% | |
| Potassium | 258 mg | 5% | |
*The % Daily Value 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.
