A couple of ingredients make this family-pleasing cookies-and-cream cheesecake a smart choice on the dessert table.
What You Need
Original recipe yields 16 servings
36 Reduced Fat OREO Cookies, divided
1/3 cup butter or margarine, melted
3 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
3/4 cup sugar
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 tsp. vanilla
4 egg s
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Let's Make It
Heat oven to 350°F.
Chop 10 cookies coarsely. Finely crush remaining cookies; mix with butter. Press onto bottom and 2 inches up side of 9-inch springform pan.
Beat Neufchatel and sugar in large bowl with mixer until blended. Add sour cream and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in chopped cookies. Pour into crust.
Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours.
Small Changes Add Up
Small ingredient substitutions, such as Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and BREAKSTONE's Reduced Fat or KNUDSEN Light Sour Cream result in a savings of 60 calories and 7g of fat, including 5g of saturated fat, per serving when compared to a traditional recipe.
If using a dark nonstick 9-inch springform pan, reduce oven temperature to 325ºF.
How to Prevent Overbrowning
To prevent top of cheesecake from becoming too brown, tent it with foil for the last 15 to 20 min. of the baking time, if necessary.
Calories From Fat
% Daily Value*
Total Fat 20g
Saturated Fat 10g
Trans Fat 0g
Total Carbohydrates 33g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.