Low Sodium Cookies and Cream Cheesecake
Indulge guilt-free with this decadent Low Sodium Cookies and Cream Cheesecake, a creamy dessert that reimagines a classic favorite with a healthier twist. Featuring a buttery crust made from low-sodium chocolate sandwich cookies, this cheesecake is balanced with tangy sour cream and a heavenly blend of cream cheese and unsalted chocolate crumbs for the ultimate velvety texture. With its reduced sodium content, this dessert is perfect for those following a heart-conscious diet, without sacrificing flavor. Each slice is studded with cookie pieces and crowned with a scattering of crunchy cookie chunks for a delightful crunch in every bite. Whether you're serving it at a gathering or enjoying it as a personal treat, this cheesecake is sure to impress with its rich, indulgent taste and subtle, health-friendly modifications. Perfect for the holidays, special occasions, or anytime you crave a sophisticated, low-sodium dessert option!
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Ingredients
- 24 cookies Low-sodium chocolate sandwich cookies
- 4 tablespoons Unsalted butter
- 24 ounces Cream cheese
- 1 cup Granulated sugar
- 1 cup Sour cream
- 1 teaspoon Vanilla extract
- 3 eggs Large eggs
- 1 cup Unsalted chocolate crumbs
Directions
Step 1
Preheat your oven to 325°F (160°C).
Step 2
Place 20 low-sodium chocolate sandwich cookies in a food processor and pulse until finely crushed.
Step 3
Melt 4 tablespoons of unsalted butter in a small saucepan or in the microwave.
Step 4
Combine the crushed cookies and melted butter in a medium bowl, stirring until the mixture resembles wet sand.
Step 5
Press the cookie mixture firmly into the bottom of a 9-inch springform pan to form the crust.
Step 6
In a large mixing bowl, beat 24 ounces of cream cheese with 1 cup of granulated sugar using an electric mixer until smooth and creamy.
Step 7
Add 1 cup of sour cream and 1 teaspoon of vanilla extract to the cream cheese mixture and beat until well combined.
Step 8
Add 3 large eggs, one at a time, mixing on low speed after each addition until just blended.
Step 9
Fold in 1 cup of unsalted chocolate crumbs (or additional processed cookies for smaller pieces) to the cheesecake mixture.
Step 10
Pour the cheesecake filling over the crust in the springform pan.
Step 11
Break the remaining 4 low-sodium chocolate sandwich cookies into coarse pieces and gently place them evenly over the top of the cheesecake.
Step 12
Bake in the preheated oven for about 50-60 minutes or until the center is set and only slightly jiggly.
Step 13
Turn off the oven, leave the door ajar, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
Step 14
Remove the cheesecake from the oven, run a knife around the edges of the pan, and allow it to cool to room temperature.
Step 15
Refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
Step 16
Release the cheesecake from the springform pan, slice, and serve.
Nutrition Facts
| Serving size | (2376.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 9273.3 |
| Total Fat 583.1g | 0% |
| Saturated Fat 303.7g | 0% |
| Polyunsaturated Fat 10.1g | |
| Cholesterol 1484.2mg | 0% |
| Sodium 3732.9mg | 0% |
| Total Carbohydrate 1000.4g | 0% |
| Dietary Fiber 36.0g | 0% |
| Total Sugars 673.4g | |
| Protein 103.9g | 0% |
| Vitamin D 120IU | 0% |
| Calcium 1422.5mg | 0% |
| Iron 37.3mg | 0% |
| Potassium 3046.1mg | 0% |
Source of Calories