Candy Cane Cheesecake
Nutritional Info
- Servings Per Recipe: 18
- 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
View full nutritional breakdown of Candy Cane Cheesecake calories by ingredient
Introduction
this pepermint cheesecake says "Christmas" at the first sight and first bite. No one would even gues that it is low fat . this pepermint cheesecake says "Christmas" at the first sight and first bite. No one would even gues that it is low fat .Number of Servings: 18
Ingredients
-
Crust
1 1/2 cups graham wafer crumbs
1/3 cups margarin, melted
1tsp almond extract
1/2 teaspoon cinnimon
1/2 teaspoon nutmeg
filling
4 8 ounces Light cream cheese
1 cup suggar
1/4 cup flour
5 eggs
1 cup light fat reduced yogourt
3 oz white baking chocolate
2 teaspoons pepermint extract
1 teaspoon clear vanilia extract
Red & Green food coloring
Crushed peppermint candies / candy canes and whipped topping optional
Directions
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.