Oreo Cheesecake
Adapted from
Kraft Foods, Inc.
16 servings
| 18 ozs reduced fat chocolate sandwich cookies, crushed | 8 ozs light sour cream | ||
| 1/4 c light margarine | 1 tsp pure vanilla extract | ||
| 24 ozs fat-free cream cheese, softened | 2 whole eggs | ||
| 3/4 c granulated sugar | 1/4 c egg whites |
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Preheat oven to 350. Prepare a 9" springform pan with cooking spray; set aside. In a food processor, finely process 15 cookies; set aside. In a mixing bowl, combine cream cheese and sugar. Mix until smooth. Stir in cookies crumbs, sour cream, vanilla extract, eggs, and egg whites. Mix well and set aside. Meanwhile, process remaining cookies in food processor. In another mixing bowl, combine cookie crumbs and margarine. Mix until crumbly. Press mixture onto bottom and 2" up the sides of the prepared. pan. Spread cream cheese mixture evenly over top. Bake for 55 minutes, or until set. After cooling, chill cheesecake for four hours before serving.
| Calories | 254 | %CFF | 25 % | |
| Total Fat | 7 g | Saturated Fat | 2 mg | |
| Protein | 10 g | Cholesterol | 23 g | |
| Carbohydrates | 29 g | Sodium | 409 mg | |
| Sugars | 25 g | Fiber | 0.9 g | |
|
5.5 WW Points | ||||
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Rated by 3 users (3.3)
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