Chocolate Chip Candy Cane Cheesecake

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Chocolate Chip Candy Cane Cheesecake

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1/8th of cake: 187 calories, 3g total fat (1.5g sat. fat), 378mg sodium, 29g carbs, <0.5g fiber, 24.5g sugars, 11.5g protein

Prep: 15 minutes

Cook: 45 minutes

Cool/Chill: 3 hours

1/8th of cake: 187 calories, 3g total fat (1.5g sat. fat), 378mg sodium, 29g carbs, <0.5g fiber, 24.5g sugars, 11.5g protein
Prep: 15 minutes
Cook: 45 minutes
Cool/Chill: 3 hours

Ingredients

16 oz. fat-free cream cheese, room temperature

1/2 cup granulated white sugar, or HG Alternative

1 tsp. vanilla extract

6 oz. (about 2/3 cup) fat-free vanilla Greek yogurt, room temperature

1/2 cup liquid egg whites (about 4 egg whites), room temperature

2 tbsp. all-purpose flour

2 standard-sized candy canes or 8 mini candy canes, crushed

1/4 cup mini semi-sweet chocolate chips

Optional topping: Fat Free Reddi-wip

Directions

Preheat oven to 350 degrees. Spray a 9-inch springform cake pan with nonstick spray.

In a large bowl, combine cream cheese, sugar, and vanilla extract. Beat until smooth with an electric mixer set to medium speed, 1 - 2 minutes.

Continue to beat while gradually adding yogurt, egg whites, and flour. Beat until thoroughly mixed, about 2 minutes.

Stir in half of the candy canes. Evenly pour mixture into the cake pan.

Sprinkle with chocolate chips. Bake until firm, 40 - 45 minutes.

Sprinkle with remaining crushed candy canes. Let cool completely. Refrigerate until chilled.

Release springform, slice, and serve!

MAKES 8 SERVINGS


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Publish Date: 2014-06-09

Author: Hungry Girl

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