MAKEOVER SEMISWEET ESPRESSO CHEESECAKE

Makeover Semisweet Espresso Cheesecake image

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

Provided by Taste of Home

Time 1h10m

Yield 16 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 272 calories, Fat 14g fat (8g saturated fat), Cholesterol 61mg cholesterol, Sodium 355mg sodium, Carbohydrate 29g carbohydrate (23g sugars, Fiber 1g fiber), Protein 8g protein.