Peppermint Patty Cheesecake

Name: Peppermint Patty Cheesecake
Prep time: 25 min
Cook time: 35 min
Total time: 60 min
Yield: 16 servings.
Ingredients: 1 cup chocolate graham cracker crumbs (about 5 whole crackers); 2 tablespoons reduced-fat butter, melted; 2 packages (8 ounces each) fat-free cream cheese; 1 package (8 ounces) reduced-fat cream cheese; 1 can (14 ounces) sweetened condensed milk; 3/4 teaspoon peppermint extract; 2 eggs, lightly beaten; 12 chocolate-covered peppermint patties, divided; 1 teaspoon all-purpose flour

Our Test Kitchen captures the coolness of winter in this rich and refreshing dessert. Lower in fat and cholesterol, it's an indulgence you can afford!

Ingredients

1 cup chocolate graham cracker crumbs (about 5 whole crackers)
2 tablespoons reduced-fat butter, melted
2 packages (8 ounces each) fat-free cream cheese
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
3/4 teaspoon peppermint extract
2 eggs, lightly beaten
12 chocolate-covered peppermint patties, divided
1 teaspoon all-purpose flour

Directions

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack.
In a large bowl, beat cream cheeses until smooth; beat in milk and extract. Add eggs; beat on low speed just until combined. Coarsely chop eight peppermint patties; toss with flour. Stir into batter. Pour over crust.
Bake at 325° for 32-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight.
Cut remaining peppermint patties into quarters; arrange on top of cheesecake. Remove sides of pan before cutting.

Editor's Note

This recipe was tested with Land O'Lakes light stick butter.

Nutrition Facts

1 slice: 228 calories, 8g fat (5g saturated fat), 50mg cholesterol, 296mg sodium, 30g carbohydrate (24g sugars, 0 fiber), 9g protein. Diabetic Exchanges: 2 starch, 1-1/2 fat.

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