Low Sodium Oreo Cheesecake
Indulge in the creamy decadence of a classic dessert with this *Low Sodium Oreo Cheesecake*, a perfect choice for those looking to enjoy a flavorful treat with reduced sodium content. Crafted with low sodium Oreo cookies and creamy, softened low sodium cream cheese, this dessert strikes the perfect balance of rich, tangy, and chocolaty goodness. The recipe features a buttery Oreo cookie crust and a velvety filling studded with bits of crushed cookies, all baked to perfection. With easy-to-follow steps and a total prep and bake time under 1.5 hours, this is an achievable yet impressive dessert ideal for holidays, birthdays, or simply satisfying a cheesecake craving. Best served chilled, this lighter take on a beloved classic is every bit as dreamy as the original. Perfect for anyone searching for healthier dessert options without sacrificing taste!
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Recipe Information
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
Instructions
Preheat your oven to 325°F (163°C).
Place 18 low sodium Oreo cookies in a food processor. Pulse until fine crumbs form.
Transfer the crumbs to a mixing bowl and add the melted unsalted butter. Stir until well combined.
Press the mixture evenly onto the bottom of a greased 9-inch springform pan to form the crust. Set aside.
In a large bowl, beat the low sodium cream cheese and granulated sugar together until creamy, about 2-3 minutes.
Add in the vanilla extract and beat until combined.
Add the eggs one at a time, mixing on low speed and scraping the sides of the bowl as necessary.
Mix in the sour cream and flour until smooth.
Gently crush the remaining 6 low sodium Oreo cookies and fold them into the cream cheese mixture.
Pour the cheesecake batter over the prepared crust in the springform pan.
Bake for 50-55 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for 1 hour.
Remove from oven and chill in the refrigerator for at least 4 hours or overnight before serving.
Remove from the springform pan and enjoy a slice of your homemade low sodium Oreo cheesecake!
Nutrition Facts
Calories |
7088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 407.8 g | 523% | |
| Saturated Fat | 216.9 g | 1084% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1314 mg | 438% | |
| Sodium | 2302 mg | 100% | |
| Total Carbohydrate | 757.3 g | 275% | |
| Dietary Fiber | 24.4 g | 87% | |
| Total Sugars | 553.3 g | ||
| Protein | 101.3 g | 203% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1134 mg | 87% | |
| Iron | 32.1 mg | 178% | |
| Potassium | 1702 mg | 36% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
