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Peppermint Cheesecake -Dietitian's Choice Recipe
  (82 ratings) Nutrition Information:
Calories: 195Protein: 6 g Carbs: 25 g Fat: 8 g Saturated Fat: 4 g Sodium: 227 mg Fiber: 1 g
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Peppermint is reminiscent of the holidays, making this low-fat and scrumptious cheesecake ideal for your holiday celebration.
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Ingredients:
1/2 cup low fat vanilla or chocolate wafer crumbs
1 8-ounce package reduced fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring (optional)
Crushed candy canes for garnish
1 8-ounce package reduced fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring (optional)
Crushed candy canes for garnish
Directions:
| 1 | Preheat oven to 350 degrees. |
| 2 | In a sealed plastic bag, crush cookies with a rolling pin to make crumbs. Spray an 8-inch springform or loose-botttomed baking pan with nonstick spray. |
| 3 | Press cookie crumbs on to base of pan. Bake for 8 minutes. |
| 4 | In a large bowl, beat cream cheese and sugar together, mixing until smooth. |
| 5 | Add egg and mix well. Beat in egg whites one at a time. |
| 6 | Add peppermint extract and, if desired, food coloring to make a light pink color. |
| 7 | Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan. |
| 8 | The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set. |
| 9 | Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled. |
| 10 | ENJOY! |
| Ratings & Reviews |
(82 ratings) |
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Oct 22, 2024 |
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Sep 28, 2024 |
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Sep 23, 2024 |
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Sep 23, 2024 |
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Sep 10, 2024 |
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