2 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup sugar
1 tsp. vanilla
2 egg white s
1/4 cup red raspberry preserves
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Let's Make It
Heat oven to 350ºF.
Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 oz. chocolate as directed on package.
Beat Neufchatel, sugar and vanilla in large bowl with mixer until blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves. Melt remaining chocolate; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
Small Changes Add Up
Small ingredient substitutions, such as Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese, and egg whites, result in a savings of 60 calories and 7g of fat, including 4g of sat fat, per serving when compared to a traditional recipe.
How to Double Recipe
This recipe can be easily doubled. Prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.
For easy cleanup, line baking pan with foil using this easy method. Turn pan upside down and fit a piece of foil over top of pan, smoothing corners as needed. Remove foil. When you turn the pan over, the foil fits perfectly inside the pan.
Calories From Fat
% Daily Value*
Total Fat 19g
Saturated Fat 11g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.