Ingredients
16
16 servings
- •cooking spray
- •1 (8 ounce) package cream cheese, softened
- •⅓ cup white sugar
- •1 egg
- •1 cup white sugar
- •⅔ cup butter
- •2 eggs
- •6 tablespoons unsweetened cocoa powder
- •1 teaspoon instant coffee granules
- •¾ cup all-purpose flour
- •½ teaspoon baking powder
- •½ teaspoon salt
- •1 teaspoon vanilla extract
- •1 teaspoon milk
- •½ cup miniature semisweet chocolate chips
- •½ cup chopped almonds
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Line a square 9-inch baking pan with foil. Grease foil with cooking spray.
- Beat cream cheese and sugar in a large mixing bowl until smooth and light. Add egg; beat until smooth. Set cheesecake layer aside.
- Beat sugar and butter in a large bowl until fluffy. Add eggs one at a time, beating well after each addition. Beat in cocoa powder and coffee granules.
- Sift flour, baking powder, and salt together onto a large piece of waxed paper. Add all at once to the chocolate mixture; stir until blended. Add vanilla extract. Set 1/3 cup of batter aside in a small bowl; stir in milk. Fold chocolate chips and almonds into the remaining batter.
- Pour larger portion of batter into the prepared pan. Carefully spread cream cheese mixture on top. Drop teaspoonfuls of reserved batter over the cream cheese layer. Run a clean knife through the batter and cheesecake to create swirls.
- Bake in the preheated oven until cheesecake is set and a toothpick inserted halfway to the center of the pan comes out clean, 30 to 35 minutes. Cool on a wire rack.
Nutritional Facts
Per 16 servings
- Calories: 264
- Carbohydrate: 27g
- Fat: 17g
- Fiber: 2g
- Protein: 4g
- Sugar: 20g
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