Prep Time: 15 minutes
Cook Time: 30 minutes
Ingredients:
- 1/2 cup low fat Honey Graham Cracker crumbs (4 sheets)
- 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)
- Mini candy canes to garnish
Preparation:
Preheat oven to 350 degrees.In a sealed plastic bag, crush cracker sheets with a rolling pin to make crumbs. Spray an 8-inch springform or loose-botttomed baking pan with nonstick spray. Cover pan base and side with foil wrap. Press cracker crumbs on to base of pan. Bake for 8 minutes.
In a large bowl, beat cream cheese and sugar together, mixing until smooth. Add egg and mix well. Beat in egg whites one at a time. Add peppermint extract and, if desired, food coloring to make a light pink color.
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. The steam will help stop the cheesecake from cracking. Bake for 30-35 minutes until center is almost set. 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.
Makes 8 servings.
Per Serving: Calories 195, Calories from Fat 73, Total Fat 8g (sat 4.4g), Cholesterol 49mg, Sodium 227mg, Carbohydrate 25g, Fiber 0.5g, Protein 5.5g
