PEPPERMINT PATTY CHEESECAKE

Peppermint Patty Cheesecake image

Our Test Kitchen captures the coolness of winter in this rich and refreshing dessert. Lower in fat and cholesterol, it's an indulgence you can afford!

Provided by Taste of Home

Time 1h

Yield 16 servings.

Number Of Ingredients 9

Ingredients

1 cup chocolate graham cracker crumbs (about 5 whole crackers)
2 tablespoons reduced-fat butter, melted
2 packages (8 ounces each) fat-free cream cheese
1 package (8 ounces) reduced-fat cream cheese
1 can (14 ounces) sweetened condensed milk
3/4 teaspoon peppermint extract
2 eggs, lightly beaten
12 chocolate-covered peppermint patties, divided
1 teaspoon all-purpose flour

Steps:

In a small bowl, combine cracker crumbs and butter. Press onto the bottom of a 9-in. springform pan coated with cooking spray. Place on a baking sheet. Bake at 325° for 8-10 minutes or until set. Cool on a wire rack., In a large bowl, beat cream cheeses until smooth; beat in milk and extract. Add eggs; beat on low speed just until combined. Coarsely chop eight peppermint patties; toss with flour. Stir into batter. Pour over crust., Bake at 325° for 32-40 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight. , Cut remaining peppermint patties into quarters; arrange on top of cheesecake. Remove sides of pan before cutting.

Nutrition Facts : Calories 228 calories, Fat 8g fat (5g saturated fat), Cholesterol 50mg cholesterol, Sodium 296mg sodium, Carbohydrate 30g carbohydrate (24g sugars, Fiber 0 fiber), Protein 9g protein.