I’m hoping all of you had a great holiday with your family, we did! We were able to stay up all day!!!!
I ran out of time before I could share our Christmas dinner dessert…Peppermint Cheesecake.
The Peppermint Cheesecake is a lighter version, but with full flavor. I’ve always made these as squares, but this year turned in to a pie.
We really enjoyed it!
Peppermint Cheesecake Squares
The Spirit of Christmas, Book Ten 1996
2/3 cups graham cracker crumbs
1 1/2 T sugar
1 T butter
12 ounces Neufchatel cheese, softened
1 cup cottage cheese
1/2 cup sugar
2 T white creme de menthe
2 T vanilla extract
3/4 cup egg subsitute
1/2 cup crushed peppermint candies
Preheat oven to 350°. For the crust combine cracker crumbs, sugar, and butter in a small bowl. Press crumb mixture evenly in to bottom of a 7 x 11 inch baking dish sprayed with cooking spray. Bake 5 minutes. Cool on wire rack.
For the cheesecake process Neufchatel cheese, cottage cheese, sugar, creme de menthe and vanilla in a food processor until smooth. Add egg substitute, process just until blended. Pour batter over crust and bake 25 to 28 minutes or until mixture is almost set.
Cool about 45 minutes on wire rack, cover and chill for 6 hours.
To serve, sprinkle crushed candies over cheesecake . Cut in to two inch squares.