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Makeover Semisweet Espresso Cheesecake

 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
16 ServingsPrep: 30 min. Bake: 40 min. + chilling

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.

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Makeover Semisweet Espresso Cheesecake (continued)

Directions (continued)

  • 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.
Nutritional Facts: 1 slice equals 272 calories, 14 g fat (8 g saturated fat), 61 mg cholesterol, 355 mg sodium, 29 g carbohydrate, 1 g fiber, 8 g protein.