Triple Chocolate Cheesecake Lightened Up

Another Thanksgiving dessert, this was my (Daughter) first time to make a cheesecake the real way.  Sure, I've done Jell-O No Bake, but the whole concept of using a springform pan and baking the cheesecake was new to me.  Because we had three desserts at Thanksgiving, one had to be lightened up at least a little.  So here is a lightened version of one of my favorite indulgences.  All the richness and texture of a traditional cheesecake, with only a fraction of the waist expansion.  This recipe is based on the Triple Chocolate Cheesecake recipe found in the Weight Watchers cookbook, "All Things Sweet."

For the crust:
1/4 cup sugar
1 tbsp stick margarine
1 tbsp egg white
1 1/3 cup chocolate graham cracker crumbs (about 16 whole crackers)
Cooking spray

For the filling:
3 tbsp dark rum
3 (1 oz) squares semisweet chocolate
1/4 cup chocolate-flavored syrup (see step 3)
1 (8 oz) block fat-free cream cheese, softened
1 (8 oz) package Neufchatel cheese or light cream cheese, softened
1 cup sugar
2 tbsp unsweetened cocoa
1 tsp vanilla extract
1/4 tsp salt
2 large eggs

For the topping:
1/2 cup low-fat sour cream
1 tbsp sugar
2 tsp unsweetened cocoa

1.  Preheat oven to 350 degrees F.

2.  Place first 3 ingredients in a bowl; beat at a medium speed of a mixer until blended.  Stir in crumbs.  Spray 9-inch springform pan with nonstick cooking spray.  Press mixture into bottom and 1 inch up sides.  Bake at 350 for 10 minutes.  Let cool on a wire rack.  Reduce oven temperature to 300 degrees.

3.  At this point I realized I had no chocolate syrup, and it was 25 degrees outside on Thanksgiving morning, and I wasn't going out on the hunt for chocolate syrup.  So I made my own.  I can't remember where I found the recipe, but it is listed below.  SO much better than store-bought.  Once you've made the chocolate syrup, set aside in refrigerator, and proceed with making the cheesecake.

4.  Combine rum and chocolate squares in the top of a double boiler.  Cook over simmering water 2 minutes or until chocolate melts, stirring frequently.  Remove from heat; add chocolate syrup, stirring until smooth.

5.  Place cheeses in a large bowl; beat at medium speed of a mixer until smooth.  Add 1 cup sugar, 2 tbsp cocoa, vanilla, and salt; beat until smooth.  Add rum mixture; beat at low speed until well blended.  Add eggs, 1 at a time, beating just until blended after each addition (do not overmix or cake will crack!)

6.  Pour cheese mixture into prepared pan; bake at 300 degrees for 40 minutes or until almost set (cake will still jiggle in center but will firm up as it cools.)  Combine sour cream, 1 tbsp sugar, and 2 tsp cocoa; stir well.  Turn oven off; remove cheesecake from oven.  Spread sour cream mixture over cheesecake; return cheesecake to oven.  Let stand for 45 minutes in oven with the door closed.

7.  Remove cheesecake from oven; run a knife around edge of cake to loosen cake from pan.  Let cool to room temperature.  Cover and chill at least 8 hours.  You can cut into it sooner, but something happens during the 8 hour chilling time that transforms this cheesecake from average to Holy COW!!!  Garnish w/ chocolate curls, if desired.  Also note:  I covered the cheesecake w/ Saran Wrap while it was chilling in the fridge.  Condensation formed on the Saran Wrap, and dripped down onto the cake, causing a little discoloration.  If you are concerned about aesthetics, don't cover while chilling. 

Chocolate Syrup Recipe
Ingredients:
1/2 cup cocoa powder
1 cup water
2 cups sugar
1/8 tsp salt
1/4 tsp vanilla

Instructions:
Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean container, and store in the refrigerator.  Should keep for several months.  Yields two cups.

Bread Pudding to Die For

Several weeks ago, Papa Kidd went to an outdoor school called Wonders of the Outdoor World (W.O.W.) in Missouri.  He learned this Dutch oven recipe there, came home to Texas and made some for Mama & Daughter.  The name of the recipe does not mislead - this is some seriously amazing bread pudding!

Ingredients:
4 large eggs
2 c milk
8 slices sandwich bread (Potato bread is the best, but any bread will work)
1 stick butter
2 c applesauce
Cinnamon to taste
2 c brown sugar
1 cup raisins
1-2 cups miniature marshmallows

Utensils:
#12 Dutch oven
Aluminum foil
About 26 charcoal briquettes

Directions:
1.  Beat eggs and milk together, set aside. 
2.  Butter 4 slices bread on one side, cut each one diagonally, and lay buttered-side down in the bottom of a foil lined, #12 Dutch oven.
3.  Spread half of the applesauce over the bread layer.  Sprinkle with cinnamon.  Put half of the brown sugar over the cinnamon and applesauce.  Spread the raisins over the brown sugar.
4.  Butter the other 4 slices of bread on one side, cut each one diagonally, and place them buttered-side down over the raisins.

5.  Spread the remainder of the applesauce over the bread.  Put the rest of the brown sugar over the applesauce and sprinkle with cinnamon.  Pour the egg and milk mixture over and down between the slices of bread.
6.  Put the lid on the Dutch oven and let the bread soak up the egg and milk mixture for 25 minutes.  Bake covered for 40 minutes at 350 degrees (6 briquettes under the oven and 20 on top).

7.  When done, spread 1-2 cups of miniature marshmallows on top and replace the lid.  Let sit for 5 minutes.
8.  Remove lid and allow to cool before serving.  Can be served with ice cream or whipped cream, but it is pretty darn amazing on its own!