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Peppermint Cheesecake -Dietitian's Choice Recipe
Peppermint Cheesecake -Dietitian's Choice Recipe

Category: Holiday Dish | Serves: 8

(75 ratings)

Nutrition Information:
Calories: 195
Protein: 6 g
Carbs: 25 g
Fat: 8 g
Saturated Fat: 4 g
Sodium: 227 mg
Fiber: 1 g

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Peppermint is reminiscent of the holidays, making this low-fat and scrumptious cheesecake ideal for your holiday celebration.
1/2 cup low fat vanilla or chocolate wafer crumbs
1 8-ounce package reduced fat cream cheese, softened
1 8-ounce package fat-free cream cheese, softened
1/2 cup sugar
1 egg
2 egg whites
1 1/2 tsp peppermint extract
2-3 drops red food coloring (optional)
Crushed candy canes for garnish
1 Preheat oven to 350 degrees.
2 In a sealed plastic bag, crush cookies with a rolling pin to make crumbs. Spray an 8-inch springform or loose-botttomed baking pan with nonstick spray.
3 Press cookie crumbs on to base of pan. Bake for 8 minutes.
4 In a large bowl, beat cream cheese and sugar together, mixing until smooth.
5 Add egg and mix well. Beat in egg whites one at a time.
6 Add peppermint extract and, if desired, food coloring to make a light pink color.
7 Pour cream cheese mixture into pan. Place cheesecake in a shallow roasting pan. Add enough hot water to cover the base of the roasting pan.
8 The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set.
9 Cool in pan for 15 minutes, then remove from pan (leaving it on the base). Cool completely on a wire rack. Refrigerate for at least 4 hours. Serve chilled.

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