Candy Cane Cheesecake
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 18
Ingredients
Crust1 1/2 cups graham wafer crumbs1/3 cups margarin, melted1tsp almond extract1/2 teaspoon cinnimon1/2 teaspoon nutmegfilling4 8 ounces Light cream cheese1 cup suggar1/4 cup flour5 eggs1 cup light fat reduced yogourt3 oz white baking chocolate2 teaspoons pepermint extract1 teaspoon clear vanilia extractRed & Green food coloringCrushed peppermint candies / candy canes and whipped topping optional
combine the first three ingreedients& press onto the bottom of a 10 inch spring form pan. set aside and chill.
Mix in a bowl Cream cheese & sugar until smooth, add flour and mix well. Add the eggs 1 at a time beattin gjust until blended. Blend in Yogourt. Set a side
Pre heat oven to 325
Melt 1/2 of the white chocolate in a bowl, add red food coloring , & 1 tsp peppermint extract and 1/4 cup of cream cheese mixture(above). set aside.
Melt 1/2 of the white chocolate in a bowl, add green food coloring & 1 tsp pepermint and 1/4 cup of cream cheese mixture(above). set aside.
Add vanilia extract to remainder of cream cheese mixture, mix well.
Pour half of the remaing cream cheese mixture over crust, & then pour half of the red mixture in a band around the out side edge then pour half of the green mixture inside of the Red mixture, try to leave a bit of white between the two. then take a knife and make swirl marks . Carefully add remaining cream cheese mixtrue over top of previouse layer, ensure tocover the entire layer. Top with remainder of Red and green mixtures. Make swirl on top again, you can be creative here this is what everyone will see.
bake at 325 for 40-60 minuets until center is almost set. take out and let cool for 10 min, run a knife around the edge. Place on a wire rack and let cool for 2 hours. Refrigerate overnight . Just before serving remove from pan and garnish with crushed candy canes on the side and top.
Number of Servings: 18
Recipe submitted by SparkPeople user CEJEEP.
Mix in a bowl Cream cheese & sugar until smooth, add flour and mix well. Add the eggs 1 at a time beattin gjust until blended. Blend in Yogourt. Set a side
Pre heat oven to 325
Melt 1/2 of the white chocolate in a bowl, add red food coloring , & 1 tsp peppermint extract and 1/4 cup of cream cheese mixture(above). set aside.
Melt 1/2 of the white chocolate in a bowl, add green food coloring & 1 tsp pepermint and 1/4 cup of cream cheese mixture(above). set aside.
Add vanilia extract to remainder of cream cheese mixture, mix well.
Pour half of the remaing cream cheese mixture over crust, & then pour half of the red mixture in a band around the out side edge then pour half of the green mixture inside of the Red mixture, try to leave a bit of white between the two. then take a knife and make swirl marks . Carefully add remaining cream cheese mixtrue over top of previouse layer, ensure tocover the entire layer. Top with remainder of Red and green mixtures. Make swirl on top again, you can be creative here this is what everyone will see.
bake at 325 for 40-60 minuets until center is almost set. take out and let cool for 10 min, run a knife around the edge. Place on a wire rack and let cool for 2 hours. Refrigerate overnight . Just before serving remove from pan and garnish with crushed candy canes on the side and top.
Number of Servings: 18
Recipe submitted by SparkPeople user CEJEEP.
Nutritional Info Amount Per Serving
- Calories: 287.3
- Total Fat: 18.0 g
- Cholesterol: 96.3 mg
- Sodium: 397.8 mg
- Total Carbs: 24.6 g
- Dietary Fiber: 1.0 g
- Protein: 6.7 g
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