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Makeover Semisweet Espresso Cheesecake

With fabulous flavor and a firmer texture that cuts like a breeze, this dish has only half the saturated fat and cholesterol as the original. —Sonya Labbe, Santa Monica, California
  • Total Time
    Prep: 30 min. Bake: 40 min. + chilling
  • Makes
    16 servings

Ingredients

  • 2 cups crushed reduced-fat Oreo cookies (about 20 cookies)
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) reduced-fat cream cheese
  • 1 package (8 ounces) fat-free cream cheese
  • 1 cup sugar
  • 2 eggs, lightly beaten
  • 3 tablespoons coffee liqueur
  • 2 tablespoons instant espresso powder
  • 1 teaspoon vanilla extract
  • 2 ounces semisweet chocolate, melted and cooled

Directions

  • Place a 9-in. springform pan coated with cooking spray on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan.
  • In a small bowl, combine cookie crumbs and butter. Press onto the bottom of prepared pan. Place pan on a baking sheet. Bake at 325° for 10 minutes. Cool on a wire rack.
  • In a large bowl, beat cream cheeses and sugar until smooth. Add eggs; beat on low speed just until combined. Stir in the coffee liqueur, espresso powder and vanilla. Remove 1-1/4 cups batter to a small bowl; stir in chocolate until well blended.
  • Pour plain batter over crust. Drop chocolate batter by tablespoons over plain batter. Cut through batter with a knife to swirl. Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 40-45 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. Remove sides of pan.
Nutrition Facts
1 slice: 272 calories, 14g fat (8g saturated fat), 61mg cholesterol, 355mg sodium, 29g carbohydrate (23g sugars, 1g fiber), 8g protein.
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