Chocolate-Mint Cheesecake

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Yield:

16 servings (serving size: 1 wedge)

Recipe from

Cooking Light

Nutritional Information

Calories 222
Caloriesfromfat 34 %
Fat 8.4 g
Satfat 4.3 g
Monofat 2.4 g
Polyfat 1.1 g
Protein 9.9 g
Carbohydrate 25.5 g
Fiber 0.4 g
Cholesterol 75 mg
Iron 0.9 mg
Sodium 385 mg
Calcium 141 mg

Ingredients

Crust:
1 cup packaged chocolate cookie crumbs (such as Oreo)
2 tablespoons sugar
1 tablespoon butter or stick margarine, melted
Cooking spray
Filling:
3 (8-ounce) blocks fat-free cream cheese, softened
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 cup sugar
3 tablespoons all-purpose flour
2 teaspoons vanilla extract
4 large eggs
10 crème de menthe chocolaty mint thins, chopped

Preparation

Preheat oven to 300°.

To prepare the crust, combine the first 3 ingredients in a bowl; toss with a fork until moist. Press mixture into the bottom of a 9-inch springform pan coated with cooking spray.

To prepare the filling, beat cheeses at high speed of a mixer until smooth. Add 1 cup sugar, flour, and vanilla; beat well. Add eggs, 1 at a time, beating well after each addition. Stir in chopped mints.

Pour cheese mixture into prepared pan; bake at 300° for 1 hour or until almost set. Cheesecake is done when the center barely moves when pan is touched. Remove cheesecake from oven; run a knife around outside edge. Cool to room temperature. Cover and chill at least 8 hours.

Note:

August 2000
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