Select Region
Easy to whip up, this classic cheesecake is a smooth and rich way to end a meal. Though the taste is decadent, using Neufchâtel cheese means this confection has fewer calories than regular cheesecake.
Ingredients
Instructions
Preheat oven to 325°F.
Add graham crackers and walnuts to WildSide+ jar. Secure lid and press "Pulse" 16–20 times or until crackers and walnuts are ground to fine crumbs. Remove lid and stir.
Add 2 tbsp. (or ⅛ cup) sugar, butter, and water. Secure lid and pulse 3–5 times. Press crust onto bottom of 9-inch springform pan.
Add eggs, vanilla, Neufchâtel cheese, and remaining sugar to clean WildSide jar. Secure lid and select "Batter" or blend on Medium Low (speed 3 or 4) for 30 seconds. Pour mixture over crust.
Bake for 55 minutes or until center is almost set. Cool; loosen cake from rim of pan.
Refrigerate for 4 hours before serving.
Note: For more-even baking and to prevent cracking or sinking, consider baking cheesecake in water bath for 65–75 minutes or until center is almost set.
Ingredients
Directions
Preheat oven to 325°F.
Add graham crackers and walnuts to WildSide+ jar. Secure lid and press "Pulse" 16–20 times or until crackers and walnuts are ground to fine crumbs. Remove lid and stir.
Add 2 tbsp. (or ⅛ cup) sugar, butter, and water. Secure lid and pulse 3–5 times. Press crust onto bottom of 9-inch springform pan.
Add eggs, vanilla, Neufchâtel cheese, and remaining sugar to clean WildSide jar. Secure lid and select "Batter" or blend on Medium Low (speed 3 or 4) for 30 seconds. Pour mixture over crust.
Bake for 55 minutes or until center is almost set. Cool; loosen cake from rim of pan.
Refrigerate for 4 hours before serving.
Note: For more-even baking and to prevent cracking or sinking, consider baking cheesecake in water bath for 65–75 minutes or until center is almost set.
