1/8th of cake: 187 calories, 3g fat, 378mg sodium, 29g carbs, <0.5g fiber, 24.5g sugars, 11.5g protein -- PointsPlus® value 5*

Sure, candy canes are typically associated with December holidays... But this criminally delicious cheesecake is worth making TODAY!

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

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!


HG Alternative: Swap out the sugar for the same amount of Splenda No Calorie Sweetener (granulated), and each serving will have 144 calories, 18g carbs, and 12g sugars (PointsPlus® value 4*).

*The PointsPlus® and SmartPoints® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe, or its manufacturer or developer by Weight Watchers International, Inc., the owner of the PointsPlus® registered trademark and SmartPoints® trademark.

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