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Creme De Menthe Cheesecake Squares

Submitted by: Mary on 09/20/2003
3099 views
2.64 avg rating
163 votes
 
 
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Ingredients

CRUST:

1 C Atkins bake mix
4 T Unsweetened cocoa
8 T Splenda granular
4 T Ground almonds
1 C Butter
4 T Water, divided




FILLING:

16 ozs Cream cheese
1/2 C Sour cream
4 Eggs
1 C Splenda granular
1/2 C Sugar free Davinci syrup, creme de menthe
1/4 t Mint extract

TOPPING:

4 ozs Low carb chocolate, chopped
1/2 C Sour cream

Directions

CRUST:



In a large bowl combine all ingredients except the water.



Using an electric mixer, beat the mixture until it is creamy.



Add water 1 T at a time until dough holds together (adding water may not be necessary).



Form the dough into a flat disk, wrap in wax paper, then chill overnight.



Press the dough into 9 X 13" pan. Using a fork prick the dough all over bottom.



Freeze for 1 hour, then bake at 350F degrees for 20 - 25 minutes or until firm to the touch.



FILLING:



In bowl combine all filling ingredients, beat on low speed until smooth. Pour into crust.



Bake for 30 to 35 minutes or until knife inserted in center comes out clean. Cool.



TOPPING:



Melt chocolate in double boiler. Cool 5 minutes, beat in sour cream.



Spread over warm cheesecake.



Refrigerate 4 hours or until firm.


Servings

20

Calories

4

Time to prepare

20 minutes

Difficulty

Easy
 

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