Low Sodium Oreo Cheesecake
Indulge in the creamy decadence of this Low Sodium Oreo Cheesecake, a guilt-free twist on the beloved classic dessert. Perfect for those watching their sodium intake, this luscious cheesecake features a buttery, crumbly crust made from low sodium Oreo cookies and unsalted butter. The velvety filling combines low sodium cream cheese, sour cream, and a hint of vanilla, delivering all the rich flavors you crave without the excess salt. Generous chunks of low sodium Oreo cookies folded into the batter add delightful texture in every bite. Baked to perfection with a creamy center and lightly golden edges, this cheesecake is a showstopping dessert for any occasion. Easy to prepare and boasting just 20 minutes of prep time, it’s a must-try for cheesecake lovers seeking a healthier alternative!
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Ingredients
- 24 pieces Low sodium Oreo cookies
- 5 tablespoons Unsalted butter, melted
- 24 ounces Low sodium cream cheese, softened
- 1 cup Granulated sugar
- 2 teaspoons Vanilla extract
- 3 large Eggs
- 1 cup Sour cream
- 2 tablespoons All-purpose flour
Directions
Step 1
Preheat your oven to 325°F (163°C).
Step 2
Place 18 low sodium Oreo cookies in a food processor. Pulse until fine crumbs form.
Step 3
Transfer the crumbs to a mixing bowl and add the melted unsalted butter. Stir until well combined.
Step 4
Press the mixture evenly onto the bottom of a greased 9-inch springform pan to form the crust. Set aside.
Step 5
In a large bowl, beat the low sodium cream cheese and granulated sugar together until creamy, about 2-3 minutes.
Step 6
Add in the vanilla extract and beat until combined.
Step 7
Add the eggs one at a time, mixing on low speed and scraping the sides of the bowl as necessary.
Step 8
Mix in the sour cream and flour until smooth.
Step 9
Gently crush the remaining 6 low sodium Oreo cookies and fold them into the cream cheese mixture.
Step 10
Pour the cheesecake batter over the prepared crust in the springform pan.
Step 11
Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
Step 12
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
Step 13
Remove from oven and chill in the refrigerator for at least 4 hours or overnight before serving.
Step 14
Remove from the springform pan and enjoy a slice of your homemade low sodium Oreo cheesecake!
Nutrition Facts
| Serving size | (2050.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 7087.5 |
| Total Fat 407.8g | 0% |
| Saturated Fat 216.9g | 0% |
| Cholesterol 1314.0mg | 0% |
| Sodium 2302.1mg | 0% |
| Total Carbohydrate 757.3g | 0% |
| Dietary Fiber 24.4g | 0% |
| Total Sugars 553.3g | |
| Protein 101.3g | 0% |
| Vitamin D 123IU | 0% |
| Calcium 1134.1mg | 0% |
| Iron 32.1mg | 0% |
| Potassium 1702.1mg | 0% |
Source of Calories