Christy, I would be careful in doing that. Over the summer I made that wonderful Hummingbird Cake that posted here and I decided to sub the 1/3 for the whole in the frosting and it didn't set up well, the frosting kept oozing out of the layers. I just wonder if the cheesecake will set-up nice and firm with substitution. Maybe there is a calculation for subbing...1/3 to 2/3 or something...??? I'm sure someone here will have the exact answer for you. Good luck and Happy Thanksgiving!

Christy, I wouldn't substitute fat free cream cheese for the real thing. If you are worried about calories,than make a different dessert. Some things you just don't mess with.

Ann

Christy:

I'm definitely with Ann T. If you're going to do dessert, especially cheesecake, DO dessert.

You might want to look into "Better than Cream Cheese", though for an experiment ANOTHER time.

Joe

Yep....go whole hog! Full fat cream cheese....and real sugar!
Sounds wonderful! That recipe is almost exactly like the one I use....but I use 5 packages of cr chreese and 1 1/2 cups sugar...
Well you get the idea...proportions are the same it's just a bigger cake!
Linda C

Gotta disagree here. Smiles. It says right in the recipe that Neufachal is ok. That's what the 1/3 less is... neufachal. I use it lots of time for cheesecake. Sometimes I use half full or all neuf. Depends what I have in the fridge. I tend to only buy neufachal. I buy groceries online at Acme and sometimes they'll sub the full fat, so I'll have a few of those around and use them. It's not like fake cheese or fat free. Smiles.

Ooops... Neuchafel ... didn't realize I misspell that until I reread it.. lol. I must be thinking of the dogs..Neufoundlands.. winks.

When it comes to holiday baking for friends and family don't skimp. Do it up right. It's not like you have cheesecake every day. Everything in moderation, just have a smaller piece if you are worried about calories, fat intake, etc. NancyLouise

Just my two cents about low-fat (and low-sugar) subs. It never tastes as good as the full-fat version. Anything I eat has to pass the ''worth the calories'' test. A small piece that is scrumptious is much better than a larger piece that is so-so at best and flavorless at its worst. Use regular cream cheese and eat a smaller piece.

Judy

Have to disagree with the full fat people!

I always sub Neufchatel for full fat cream cheese. And I always get raves. But I prefer my cheesecakes on the creamy side--I don't like grainy, dry cheesecakes.

just don't use fat-free *shudder*

There is still plenty of fat in Neufchatel!! a brick of Neufchatel has 48g of fat v. 72g in the full fat version.

Looks like you've got plenty of input, but I'm vouching for LindaC's recipe!!!
Very, very good.

And I agree with those who said if you're going to have cheesecake, just have it, enjoy it, diet tomorrow! There are lots of desserts that can be "trimmed down" like crisps, cookies, etc.

Cheesecake isn't one of them. It's ALL about the cheese!

JMO,
Deanna

No way am I eating a smaller piece!!! Lol. Linda, to make that bigger cake....would I just use a bigger spring form pan? This recipe calls for a nine inch. I'd love to make a bigger one, we have 12 people and I want to make sure I can have seconds!!! Thanks everyone! Christy :)

Oh, and no dieting afterward, I'm just trying not to gain 50 pounds again for this baby :)

I use half regular/half neufchatel for every cheesecake I make. Unless you are having a 'taste test' with the 2 cheesecakes right next to each other, I can guarantee you nobody will ever notice . . . and both will be delicious.

IMO there's a world of difference between fat-free cream cheese and neufchatel. Neufchatel is a good compromise if you are trying to cut fat and calories and still retain good flavor and texture. Fat-free cream cheese just tastes "off" to me.

A friend gave me a recipe for Lemon Swirl Cheesecake that calls for neufchatel (from Cooking Light) and I thought it was delicious.

That said, for a holiday meal I'm all for going with the real deal.

I'm in the "Full Fat Camp." LOL! I don't mind the Neufchatel but for cheesecake, I want real all the way.

I think this calls for a test cake. Maybe a half recipe. Without crust if you're really in a rush. Send me half if you really don't want it. I'll eat test cakes. But really, that's what I'd do. Especially with the chance for early cheesecake.

I'm anther one that often makes it with Neufchatel (1/3 less fat) and it is always delish.

Fat free is just gross though.....

Alexa

Generally, I dislike low fat products and I totally agree not to try to skimp on flavor and fat when making a dessert -- but I gotta tell you, I honestly don't know that the cheesecake would turn out the worse for the wear.

It seems like in theory it wouldn't be as good, but it could turn out better. I had one of the best dips ever about a year ago... when I asked for the recipe she said she used low fat cream cheese, so when I made it, I thought using the full fat cream cheese would only make it that much better -- wrong. Tried it again with the low fat and it was way better.

Hi everyone,

I've used combinations of all full fat, 1/2 full and half Neufchatel, and all Neufchatel in the 20 years that I worked on that recipe ... and the first time that my cheesecake didn't crack, it was with all Neufchatel. So now because I'm superstitious, I always use all Neufchatel :)

Cindy

I've often used 1/2 full fat & 1/2 Neufchatel, & can't tell any difference with the full fat. I've noticed a bigger difference when I try to use the store brand of cream cheese. Now I use Philadelphia brand only.

When I read the recipe I skipped right past the Neufchatel, I just assumed it was another kind of cheese that I didn't know. It is apparently the 1/3 fat Cream Cheese, as everyone has filled in :) I just went and looked at what I have in the fridge and it says right on the Philadelphia package - Neufchatel. Learn something new on this forum everyday!! Thanks for chiming in, Cindy, and for the recipe!! Christy

I always use the neuchafel and the cheesecake is always eaten and everyone loves it, or else they choke it down and lie!

I wouldn't know, I don't like cheesecake, so I don't eat it, but no one ever complains.....

Oh, and I've never had one crack either, but I only make cheesecake once a year, at Thanksgiving, all the while muttering about who I'm going to make take the leftovers home because it's so darned expensive to make, I won't eat it and I'm not going to watch it go to waste. LOLOL

Annie

LOL Christy. Actually that's the point. It really is just another kind of cheese. A different cream cheese that when made by Kraft is called 1/3 less creamcheese. Smiles. I prefer it on my bagels. I now find the regular cream cheese a bit much on the bagels. Go figure.