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Candy Cane Cheesecake

Candy Cane Cheesecake
Prep Time: 40 minutes
Cook Time: 55 minutes
Serves 12

1 1/2 cups crushed chocolate graham crackers
1/4 cup butter, melted
3/4 cup + 2 Tbs Food Club Sugar, divided

3 (8 oz) pkgs Food Club Fat-free Cream Cheese, softened
1 cup Greek yogurt
1 cup whipping cream
3 Tbs all-purpose flour
1 Tbs vanilla
3 eggs

1/3 cup whipping cream
3/4 cup semi-sweet chocolate chips
1 cup peppermint, crushed

Pre-heat oven to 325° F. In a medium bowl, combine crushed graham cracker, butter and 2 tablespoons sugar. Spray a 9-inch spring form pan with cooking spray. Press crumb mixture into pan and bake for 14 minutes. In a large bowl, with electric mixer cream the cream cheese and 3/4 cup sugar. Add eggs one at a time and then vanilla, Greek yogurt and 1 cup whipping cream; mix well. Pour into cooled crust and bake 50 to 55 minutes.

In a sauce pan over medium heat, bring 1/3 cup whipping cream to a boil. Remove from heat and add chocolate stirring constantly. Pour ganache over cheesecake and smooth over with a spatula. Sprinkle crushed peppermint on top of ganache. Refrigerate for at least 4 hours or overnight before removing from pan.

Nutritional Information: Calories per Serving: 471, Fat: 34 g (21 g Saturated Fat), Cholesterol: 137 mg, Sodium: 264 mg, Carbohydrates: 33 g, Fiber: 1 g, Protein: 10 g

© 2010, Brookshire Grocery Co. Nutrient counts are rounded to the nearest whole number. All dietary and lifestyle changes should be supervised by a physician.

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