- 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
- 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. Yield: 16 servings.
Reviews for Makeover Semisweet Espresso Cheesecake
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Leaving out the sour cream was one way of making it less fattening. In the coffee aisle at Sam's Club there are a number of syrups that are invalable when making any recipe that calls for an alcohol flavoring. They have an ameretto syrup, kahlua syrup,
rasberry, Irish creme, caramel, and others. love 'em. Not expensive either.
I don't understand the insistance and infatuation with sour cream. I've made cheesecakes for 30 years and my favorite recipes, all from famous restraurants, do not call for sour cream. It seems to be a relatively recent addition to cheesecake recipes and it does have an impact on both texture and flavor.l All I can think of is that it saves a little time over the traditional method.
Read the recipe, there is no sour cream mentioned.
Excellent as it stands. @jthompson147fl: I see no mention of sour cream in the recipe at all. However, serving, garnished with a dollop of sweetened sour cream (maple syrup could work) seems like an excellent idea. @DaphneP. To sub for ther booze just use the same amount of brewed espresso. You can use the espresso powder to make it and eliminate the use of the powder step in the recipe.
I didn't quite see where the sour cream in the recipe was supoose to go. Do you add it with the cream cheese mixture? Or do you add it at the end on the top of the cake? I did use splenda in it for half the sugar and it does taste good. Advise on the sour cream as I left it out of the recipe as I didn't know where it was suppose to go.
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