Peppermint Mocha Cheesecake
- Yield: 12
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 12 servings
- Calories
- 517
- Total Fat
- 39
- Saturated Fat
- 20
- Carbohydrates
- 37
- Dietary Fiber
- 0
- Sugar
- 15
- Protein
- 8
- Cholesterol
- 152
- Sodium
- 370
Ingredients
2 cups ground chocolate-mint sandwich cookies (such as Oreos Mint N' Cream)
3 pkgs. (8 oz. each) cream cheese, at room temperature
1 cup Peppermint Mocha Flavor NESTLÉ COFFEE-MATE Powdered Coffee Creamer
3/4 cup granulated sugar, divided
3 large eggs
1 container (16 oz.) sour cream, at room temperature
1 teaspoon vanilla extract
Directions
- 1. PREHEAT oven to 350degrees F. Grease bottom and side of 9-inch springform pan.
- 2. PRESS cookie crumbs onto bottom of prepared pan. Place in freezer for 5 minutes.
- 3. BEAT cream cheese, Coffee-mate and 1/4 cup sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour filling into crust.
- 4. BAKE for 45 to 50 minutes or until edges are set but center still moves slightly.
- 5. COMBINE sour cream, remaining sugar and vanilla extract in medium bowl; mix well. 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.