Peppermint Mocha Cheesecake Recipe | Coffee-mate®

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 290
Calories from Fat: 190
% Daily Value*
Total Fat: 21g 33
Saturated Fat: 12g 58
Cholesterol: 95mg 31
Sodium: 230mg 10
Sugars: 4g
Total Carbohydrate: 19g 6
Dietary Fiber: 0g 0
Protein: 2g
Vitamin A: 15
Vitamin C: 0
Calcium: 4
Iron: 2

Peppermint Mocha Cheesecake

Peppermint Mocha Cheesecake is a perfect choice for holiday entertaining.

prep 20min cook 45min stand 180min total 245min yield 16servings

Nutrition Facts: Serving Size: 15 ml

Amount Per Serving

Calories: 290
Calories from Fat: 190
% Daily Value*
Total Fat: 21g 33%
Saturated Fat: 12g 58%
Cholesterol: 95mg 31%
Sodium: 230mg 10%
Sugars: 4g
Total Carbohydrate: 19g 6%
Dietary Fiber: 0g 0%
Protein: 2g
Vitamin A: 15%
Vitamin C: 0%
Calcium: 4%
Iron: 2%

Ingredients

  • 16 chocolate sandwich cookies
  • 2 tablespoons unsalted butter, melted
  • 3 packages (8 ounces each) cream cheese, at room temperature
  • 1/2 cup plus 2 tablespoons granulated sugar, divided
  • 1/4 cup COFFEE-MATE® Peppermint Mocha Flavor Liquid Coffee Creamer
  • 3 large eggs
  • 1 cup light sour cream, at room temperature
  • 1 teaspoon vanilla extract

Directions

PREHEAT oven to 325° F. Grease 9-inch springform pan.

PLACE cookies and butter in food processor; process until finely crushed. Press onto bottom of 9-inch springform pan. Place in freezer for 5 minutes.

BEAT cream cheese, 1/2 cup sugar and Coffee-mate in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour into crust.

BAKE for 40 to 45 minutes or until edge is set but center still moves slightly. Remove from oven while making the topping.

COMBINE sour cream, remaining 2 tablespoons sugar and vanilla extract in medium bowl; mix well. Gently spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.

REFRIGERATE for several hours or overnight. Remove side of springform pan to loosen. Garnish with peppermint candies.