• 16servings
  • 70minutes
  • 272calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB1, B2, B3, B9, B12, H, D
MineralsFluorine, Chromium, Calcium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 2 cups crushed reduced-fat Oreo cookies (about 20 cookies)

  2. 2 tablespoons butter, melted

  3. 3 packages (8 ounces each ) reduced-fat cream cheese

  4. 1 package (8 ounces) fat-free cream cheese

  5. 1 cup sugar

  6. 2 eggs, lightly beaten

  7. 3 tablespoons coffee liqueur

  8. 2 tablespoons instant espresso powder

  9. 1 teaspoon vanilla extract

  10. 2 ounces semisweet chocolate, melted and cooled

Instructions Jump to Ingredients ↑

  1. Makeover Semisweet Espresso Cheesecake Recipe photo by Taste of Home 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.

  2. 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.

  3. 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.

  4. 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.

  5. 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. Yield: 16 servings.


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