For Father's Day I wanted to make my husband a yummy cheesecake.
I've never made one so I found a easy one from Kraft
I altered it a bit but it still came out great!
I altered it a bit but it still came out great!
Made it a little bit (just a little bit) less calories.
What you will need:
- 20 finely crushed Oreo cookies (or about 2 cups)
- 6 Tbsp. light butter, melted
- 1 cup chopped Pecans
- 3 pkg. (8 oz. each) 1/3 less fat neufchatel cheese, softened
- 3/4 cup sugar
- 1 Tbsp. vanilla
- 3 eggs
- 2 oz. Semi-Sweet Chocolate
- Smucker's Sugar Free Caramel Sundae Syrup
Heat oven to 325°F.
Grease pan.
Mix crumbs and butter; press onto bottom and 2 inches up side of 8-inch springform pan.
Mix caramel sauce and nuts together. Pour half into crust. Refrigerate 10 min. Refrigerate remaining caramel mixture for later use.
Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended.
Bake 1 hour 5 min. to 1 hour 10 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim.
Refrigerate 4 hours.
Microwave reserved caramel mixture 1 min.; stir. Pour over cheesecake. Melt chocolate as directed on package; drizzle over cheesecake.
Tips:
- Reduce oven temperature to 300°F if using a dark nonstick springform pan.
- After completely done let set overnight for best flavor and texture. Trust me make at least a day ahead of time. Its worth the wait!
Test out this recipe and let me know how yours turned out!
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