Reduced-fat sour cream is just one of the ingredients that makes this white chocolate-peppermint cheesecake a Smart Choice dessert.
What You Need
Original recipe yields 16 servings
1-1/2 cups graham cracker crumbs
3 Tbsp. sugar
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Neufchatel Cheese, softened
1 cup sugar
1/4 tsp. peppermint extract
1 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
4 egg s
1 cup thawed COOL WHIP LITE Whipped Topping
16 miniature candy cane s
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Let's Make It
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
Bake 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.
This is a great dessert to serve at a holiday party. At 16 servings, there's enough for a crowd.
Calories From Fat
% Daily Value*
Total Fat 22g
Saturated Fat 13g
Trans Fat 0g
Total Carbohydrates 36g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.