Low-Fat Oreo Cookie Cheesecake



1 package Oreo cookies
1/3 cup butter or margarine (low-fat), melted
4 (8 oz.) packages or cream cheese (low-fat), cut into chunks
1 cup sugar
1/3 cup whipping cream
6 large eggs
2 tbsps. All-purpose flour
2 tsps. Vanilla


Step 1

In a food processor, process half of the cookies until they form fine crumbs; mix in the butter. Place the crumbs into a 9" -cheesecake pan with a removable bottom and press crumbs evenly over bottom of pan and about ½" up the sides. Chill the crust for about 20 minutes. It should be firm.

Step 2

Using a food processor (or bowl of an electric mixer), process or beat the cream cheese, sugar and whipping cream at medium speed until smooth. Add eggs, flour and vanilla; whirl or beat again to blend. Pour ½ of the cream cheese mixture over the chilled crust.

Step 3

Break remaining cookies in half and scatter over mixture, overlapping cookies if necessary. Pour remaining mixture over cookies. Bake in a 300ºF oven.

Step 4

When done, take the cake from the oven and let cool on a rack. Cover and chill until cold for at least 4 hours or overnight. Garnish with broken up cookies.

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