Peppermint Patty Cheesecake |
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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Rich,refreshing dessert. Lower in fat and colesterol Ingredients:
1c. chocolate graham cracker crumbs(about 5 crackers) |
2t reduced fat butter,melted |
2 pkgs.(8oz.each) fat free cream cheese |
1 pkg.(8oz.) reduced fat cream cheese |
1 can(14 oz.) sweetened condensed milk |
3/4t. peppermint extract |
2 eggs,lightly beaten |
12 chocolate-covered peppermint patties,divided |
1t all purpose flour |
Directions:
1. In a small bowl,combine cracker crumbs and butter. Press onto the bottom of a 9 springform pan coated with non stick spray. Place on a baking sheet. Bake at 325 for 8-10 mins. ot till set. Cool on a wire rack
2. In a lg. mixing bowl,beat cream cheeses till smooth;beat in milk and extract.add eggs,beat on low speed just till combined. Coarsely chop 8 peppermint patties;toss with flour. Stir into batter. Pour over crust.
3. Bake at 325 for 32-40 mns. ot till center is almost set. Cool on wire rack for 10 mins.. Carefully run knife around edge of pan to loosen;cool 1 hour longer. Refrigerate overnight.
4. Cut remaining peppermint patties into quarters;arrange on top of cheesecake. Remone sides of pan before cutting.
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