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Candy Cane Cheesecake

Submitted by: Mary on 12/04/2005
2715 views
2.80 avg rating
182 votes
 
 
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Ingredients

CRUST:

1/4 C Butter
4 Squares Unsweetened chocolate
1 1/2 C Splenda granular
2 Eggs
1/4 C Heavy cream
1 t Vanilla, divided
1 C Almond flour
1/2 t Salt
CAKE:

1 1/2 C Sour cream
1/2 C Splenda
3 Eggs
1 T Low carb bake mix
2 t Vanilla
1/4 t Peppermint extract
24 ozs Cream cheese
2 T Butter
2/3 C Sugar free Peppermint mints, crushed

Directions

CRUST:



Melt butter and chocolate in 3 quart heavy saucepan over low heat, stirring constantly, cool. Blend in 1 1/2 cups of splenda.



Add 2 eggs, one at a time, mixing on low speed after each addition until blended. Blend in cream and 1 teaspoon vanilla.



Mix almond flour and salt. Add to chocolate mixture, mixing just until blended. Spread evenly onto the bottom of greased and almond floured 9 inch springform pan. Bake at 325F degrees for 25 minutes. Cool completely and fill.



CAKE:



Blend sour cream, splenda, eggs, bake mix, and both extracts until smooth. Add cream cheese and 2 T butter, mix until softened and totally blended.



Stir in crushed candy.



Pour into crust and bake on lowest rack of oven for 50-60 minutes or until firm. Allow to cool (top may crack) and refrigerate overnight. Remove from pan and serve.

Servings

12

Calories

7

Time to prepare

1 hour

Difficulty

Easy
 

Comments

Top with sweetened whipped cream and garnish with sugar free candy canes.
 
 
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