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Trim 90 calories and 11g of fat, including 6 g sat fat, per serving by preparing with 1 pkg. (15.5 oz.) Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
Wrap cooled cheesecake tightly in foil. Freeze up to 2 months. Thaw in refrigerator overnight before serving.
Line pan with foil, with ends extending over sides before filling with cheesecake batter. Bake, cool and refrigerate cheesecake as directed. Use foil handles to lift cheesecake from pan before cutting to serve.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
Made this for my daughter's 16th birthday on 2/19/13. It was fabulous and her favorite birthday cake ever! I did use 6 squares of chocolate instead of 4 to make it extra chocolatey. Might even try 8 squares next time. Very rich and yummy!
I made this cheesecake for my Thanksgiving dessert and my whole family loved it. My son couldn't get enough.
The top cracked in the freezer but it did not effect the taste. Very good!