ALMOST GUILT-FREE OREO CHEESECAKE
Reducing the fat from a few items really cuts the calories down. But it is still super delicious and creamy. Helpful to have all filling ingredients at room temperature, especially the cheese.
1 pkg Oreo Cookies (presently 14.3oz, had been 16oz, then 15.5oz, now14.3)
3 Tablespoons unsalted butter
3 8-oz packages of Neufchâtel cheese (or 1 pkg cream cheese + 2 Neufchatel or any combination) - softened
2/3-2/4 cup sugar, depending on how sweet you like it
8 oz plain greek yogurt – low fat, no-fat, which ever you desire (difficult to get 8oz pkg, most are 6 or 7 oz, or buy 16 oz and use for something else) or non-fat sour cream, but I prefer the greek yogurt flavor
1 teaspoon real vanilla + 1 teaspoon ground vanilla, if available, if not then 2t. vanilla
4 extra large eggs, or 5 large eggs – room temperature or warmed in hot water
Oven – 325F.
- Finely grind 24 Oreo cookies in food processor. Melt the butter and add to cookie crumbs. Firmly press into a 9-10” spring form pan, pressing up the sides of the pan 1 or 2”. (lining the pan with parchment or cake round makes for easy removal of cheesecake from pan if you are bringing somewhere – don’t want to lose the bottom of your springform pan.)
- Beat the Neufchatel/cream cheese and the sugar with mixer until smooth and well blended. Add the yogurt and vanilla. Mix well, but do not over mix, otherwise too much air is incorporated into the filling. Add the eggs, one at a time, mixing low speed.
- Coarsely chop about 10 Oreo cookies. Fold them into the filling (or save a little to sprinkle on top of the cheesecake before baking. Pour filling into the prepared pan.
- Bake, not convection bake, for about 50 minutes, depending on the size of the pan. Check after 45 minutes, the center should just slightly jiggle. Do not over bake. Turn off oven, leave door closed and leave the cheesecake in for another hour to cool slowly.
- Remove cheesecake from oven place on cooling rack. Run knife
around pan to loosen. Let completely cool. Remove the pan ring/rim. Place
on covered cake holder and refrigerate.
It is best to make the cheesecake a day before it is to be eaten. Remove from refrigerator 1 hour before serving.
Helpful hints – wearing a disposable
glove helps press the crumbs in to the pan, without sticking to your fingers.
Also helpful is a round meat pounder to compact crumbs.
Recipe adapted from Kraft’s Oreo Cheesecake recipe and a few food blogs.