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Peppermint Cheesecake (Diabetic Friendly) Recipe

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This recipe for Peppermint Cheesecake (Diabetic Friendly) is from The Boca Ciega High School Class of 1970 45th Reunion Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
11/4 cups finely crushed low-fat graham crackers
1/4 cup flaxseed meal
1/3 cup tub-style vegetable oil spread, melted
1 8-ounce package reduced fat-cream cheese (or Neufchatel), softened
1 7-ounce jar marshmallow creme
1 6-ounce carton plain nonfat Greek yogurt
1/2 teaspoon peppermint extract
3/4 cup refrigerated or frozen egg product, thawed, or 3 eggs, lightly beaten
11/2 cups frozen light whipped dessert topping, thawed
1 recipe Chocolate Lace (recipe below): 6 sugar-free peppermint round candies and 1 ounce semisweet chocolate
Directions:
Directions:
Preheat oven to 375º/Springform Pan/Shallow baking pan/Prep 30 minutes/Bake 40 minutes/Cool 45 minutes/ Chill 4 hours. 12 servings (31g carbs per serving)

Crust: combine the graham crackers and flaxseed meal. Stir in melted vegetable oil spread Press crumb mixture onto bottom and about 2 inches up sides of an 8-inch springform pan; set aside.

Filling: Beat cream cheese, marshmallow creme, yogurt, and peppermint extract until smooth. Stir in eggs just until combined.

Pour filling into crust-lined pan. Place pan in shallow baking pan. Bake 40-45 minutes or until 21/2-inch area around the outside edge appears set when gently shaken.

Cool in pan on wire rack for 15 minutes. Using a small sharp knife, loosen the crust from the sides of the pan; cool for 30 minutes. Remove the side of the pan; cool cheesecake completely on rack. Cover; chill for at least 4 hours before serving.

To serve: Spread dessert topping on top. Top with Chocolate Lace.

Chocolate Lace: Crush 6 sugar-free striped round peppermint candies; set aside. Melt 1 ounce semisweet chocolate over low heat; cool slightly. On a sheet of waxed paper pipe or drizzle chocolate, forming a 6-inch circle. Sprinkle with some of the peppermint candies; sprinkle remaining candies on the cake. When set, gently cut into 12 wedges (most will break; that's okay). Gently scatter chocolate with peppermint candies over whipped topping.
Personal Notes:
Personal Notes:
Per serving: 258cal., 12g total fat (5g sat. fat), 14mg cholesterol, 212 mg sodium, 31g carb., 1g fiber, 6g protein.
Exchanges: 2 carbs, 2.5 fat. Carb choices 2.

 

 

 

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