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Chocolate Cheesecake Triangles

I love this tasty twist on traditional cheesecake. The creamy, chocolaty triangles are served with a luscious raspberry sauce for an easy, eye-catching dessert.—Pat Habiger, Spearville, Kansas

16 ServingsPrep: 20 min. Bake: 35 min. + chilling

Ingredients

1-1/4 cups chocolate wafer crumbs
1/3 cup butter, melted
3 tablespoons plus 1/2 cup sugar, divided
2 packages (8 ounces each) cream cheese, softened
2 tablespoons all-purpose flour
1 can (5 ounces) evaporated milk
1 egg
2 teaspoons vanilla extract
1 cup (6 ounces) semisweet chocolate chips, melted
RASPBERRY SAUCE:
1 package (10 ounces) frozen sweetened raspberries, thawed and undrained
1 teaspoon cornstarch
2 tablespoons cold water

Directions

Line the bottom and sides of a 9-in. square baking pan with
heavy-duty foil. In a small bowl, combine the wafer crumbs, butter
and 3 tablespoons sugar; press onto the bottom of prepared pan.
In a large bowl, beat the cream cheese, flour and remaining sugar
until smooth. Beat in milk. Add egg; beat on low speed just until
combined. Stir in vanilla.
In another bowl, combine 3/4 cup cream cheese mixture and melted
chocolate; set aside. Pour remaining cream cheese mixture over

2 of 2

Chocolate Cheesecake Triangles (continued)

Directions (continued)

crust. Top with spoonfuls of chocolate mixture; cut through batter
with a knife to swirl. Bake at 325° for 35-40 minutes or until
center is almost set. Cool on a wire rack. Refrigerate until
chilled.
Meanwhile, for sauce, place raspberries in a blender; cover and
process until well blended. Press through a sieve over a small
saucepan. Discard seeds. Combine cornstarch and water; stir into
raspberry juice. Bring to a boil. Cook and stir for 2 minutes or
until thickened. Refrigerate until serving.
Using foil, lift cheesecake out of pan; discard foil. Cut into four
squares; cut each square diagonally into four triangles. Serve with
sauce. Yield: 16 servings.

Nutrition Facts: 1 cheesecake triangle with 2 teaspoons sauce equals 294 calories, 19 g fat (11 g saturated fat), 57 mg cholesterol, 176 mg sodium, 29 g carbohydrate, 2 g fiber, 4 g protein.