Recipe by Cooking Light August 2000


Recipe Summary

16 servings (serving size: 1 wedge)


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

222 calories; calories from fat 34%; fat 8.4g; saturated fat 4.3g; mono fat 2.4g; poly fat 1.1g; protein 9.9g; carbohydrates 25.5g; fiber 0.4g; cholesterol 75mg; iron 0.9mg; sodium 385mg; calcium 141mg.