Diabetic Living Festive Peppermint Cheesecake
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Yields:
-
1 cheesecake
- Serves:
- 12
ingredients
-
Chocolate Lace Shards
- 6 peppermint candies, sugar-free striped round
- 1 ounce semisweet chocolate
-
Cheesecake
- 1 1⁄4 cups low-fat graham crackers, finely crushed
- 1⁄4 cup flax seed meal
- 1⁄3 cup extra-light vegetable oil spread, tub-style, melted
- 1 (8 ounce) package reduced-fat cream cheese, softened (Neufchatel)
- 1 (7 ounce) jar marshmallow creme
- 1 (6 ounce) carton plain nonfat Greek yogurt
- 1⁄2 teaspoon peppermint extract
- 3⁄4 cup Egg Beaters egg substitute, thawed (or 3 eggs, lightly beaten)
- 1 1⁄2 cups Cool Whip Lite, thawed
directions
- To make Chocolate Lace shards - Crush peppermint candies; set aside. Melt semisweet chocolate over low heat. Cool slightly. Place melted chocolate in a resealable plastic bag. Seal bag and snip off a tiny corner of the bag. On a sheet of waxed paper or parchment paper, pipe chocolate in squiggles, forming a 6-inch circle. Sprinkle with some of the crushed peppermint candies; sprinkle remaining crushed candies on cheesecake. When chocolate sets, gently cut into 12 wedges (most will break; that's okay).
- To make cheesecake -
- Preheat oven to 375 degrees F. For crust: 1. In a bowl combine crushed graham crackers and flaxseed meal. Stir in melted vegetable oil spread. Press the crumb mixture onto the bottom and about 2 inches up the sides of an 8- or 9-inch springform pan; set aside.
- For filling: 2. In a large mixing bowl beat cream cheese, marshmallow creme, yogurt, and peppermint extract with an electric mixer until smooth. Stir in eggs just until combined.
- Pour filling into crust-lined pan. Place the pan in a shallow baking pan. Bake for 40 to 45 minutes for the 8-inch pan or 35 to 40 minutes for the 9-inch pan, or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
- Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill for at least 4 hours before serving.
- To serve, spread half the dessert topping in a thin layer on top of the cheesecake. Dollop the remaining dessert topping around the top edge of the cheesecake and top the dollops with Chocolate Lace Shards.
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RECIPE SUBMITTED BY
<p>I live in the San Francisco Bay Area, in California. I am now a stay at home mom after trying desperately for 9 years. With the love and generosity of my sister-in-law who acted as our surrogate we now have a beautiful little boy, Ian. I love to camp and go jet skiing with my husband and our families. We have a wonderful chihuahua named Swiffy! She is always making us laugh. We enjoy spending time with our many nieces and nephews. I am an avid reader and I'm addicted to reality television!</p>