Chocolate Chip Cheesecake

Who thought you could eat cheesecake while watching your weight?  Well you can!  When I was preparing for Valentine's Day, I wanted to find a dessert recipe that was healthy yet delicious.  Then I found the Weight Watcher Chocolate Chip Cheesecake Recipe.  This cheesecake is not as good a restaurant cheesecake, but it definitely is tasty.  

For the Chocolate Chip Cheesecake you will need:

10 items cream-filled chocolate sandwich cookies

8 Tbsp fat-free cream cheese

8 oz low fat cream cheese, tub-style

1 cup sugar

2 Tbsp all-purpose flour

1 cup fat-free cottage cheese

2 tsp almond extract, or less to taste

6 large egg whites

¾ cups mini chocolate chips

Preheat over to 325 F.

Lightly coat a 9-inch springform pan with cooking spray.  Crush cookies and sprinkle cookie crumbs evenly over bottom of pan.

Using an electric mixer beat together cream cheeses on lowest speed until well blended.

In a food processor, puree cottage cheese until smooth (it kind of looks like liquid).

Add cottage cheese and almond extract to cream cheese mixture, until smooth.

Add egg whites and beat until well blended.

Stir in ½ cup of chocolate chips.  Pour into springform pan.

Top with remaining chips.

Bake until cheesecake puffs and center is almost set, about 60 minutes.

Transfer to a wire rack and cool completely.  Run a knife around sides to loosen and release pan sides.  Cover and chill overnight.  Cut into 12 slices and serve.

The Chocolate Chip Cheesecake is 6 points for one slice.

I always save this cheesecake for later.  I wrap each slice in plastic wrap and place in a ziplock bag and then place it in the freezer.  When I want a chocolate snack, I will warm the cheesecake for 10 seconds.  The cheesecake still tastes creamy and delicious.

I have made this recipe three times since Valentine's Day and know I will be making it again very soon.