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Diabetic Living Festive Peppermint Cheesecake

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“This recipe is from thier 2011 Holiday Diabetic Recipes magazine. It can also be found online at thier site but is called Fluffy Peppermint Cheesecake there. Posting for safe keeping.”
READY IN:
1hr 15mins
SERVES:
12
YIELD:
1 cheesecake
UNITS:
US

Ingredients Nutrition

Directions

  1. 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).
  2. To make cheesecake -
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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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