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Frozen Mocha Cheesecake Loaf Recipe

From Carmel, Indiana, Andy Heavilin writes, “I received a recipe from a friend, and it's the greatest dessert I've ever had. I'm sure that it's loaded with fat and calories, though. Can you help?”

This recipe is:

Healthy

Quick

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Frozen Mocha Cheesecake Loaf Recipe

Prep: 30 min. + freezing

Yield: 12 Servings

30 30

Ingredients

2 cups cream-filled chocolate sandwich cookie crumbs
3 tablespoons butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 tablespoon vanilla extract
2 cups heavy whipping cream, whipped
2 tablespoons instant coffee granules
1 tablespoon hot water
1/2 cup chocolate syrup

Directions

Line a 9-in. x 5-in. loaf pan with heavy-duty foil. In a small bowl, combine cookie crumbs and butter. Press firmly onto the bottom and 1-1/2 in. up the sides of prepared pan.
In a large bowl, beat cream cheese until light and fluffy. Add milk and vanilla; mix well. Fold in whipped cream. Spoon half of the mixture into another bowl and set aside. Dissolve coffee granules in hot water; fold into remaining cream cheese mixture. Fold in chocolate syrup.
Spoon half of the chocolate mixture over crust. Top with half of the reserved cream cheese mixture. Repeat layers (pan will be full). Freeze, uncovered, for 6 hours or until set. Cover and freeze until serving. Use foil to lift out of pan; cut into slices. Yield: 12 servings.

Lighter version: Makeover Frozen Mocha Cheesecake Loaf

Nutritional Analysis: 1 slice equals 423 calories, 25 g fat (14 g saturated fat), 67 mg cholesterol, 268 mg sodium, 45 g carbohydrate, 2 g fiber, 6 g protein.

Originally published as Frozen Mocha Cheesecake Loaf in Light & Tasty August/September 2005