Double-Strength Madagascar Bourbon Pure Vanilla Extract
Small Black Micro-Cooker®
Stackable Cooling Rack
Stainless Mixing Bowl Set
The Pampered Chef® Festive Holiday Desserts
|Crust and Filling|
|14-16||creme-filled chocolate sandwich cookies (1 1/4 cups/300 mL finely crushed)|
|4||pkg (8 oz or 250 g) cream cheese, softened|
|1||cup (250 mL) sugar|
|4||tbsp (60 mL) all-purpose flour, divided|
|1/2||tsp (2 mL) Double-Strength Vanilla|
|4||eggs, room temperature|
|1/2||cup (125 mL) sour cream|
|8-12||drops green food coloring (optional)|
|2||pkg (4.67 oz each) crème de menthe chocolate candies, unwrapped, divided (about 56 candies total)|
|3/4||cup (175 mL) semi-sweet chocolate morsels|
|1 1/2||cups (375 mL) thawed frozen whipped topping|
|7||crème de menthe chocolate candies (reserved from filling)|
Yield: 16 servings
Nutrients per serving: Calories 500, Total Fat 34 g, Saturated Fat 22 g, Cholesterol 120 mg, Carbohydrate 41 g, Protein 8 g, Sodium 250 mg, Fiber 2 g
U.S. Diabetic exchanges per serving: 2 1/2 starch, 7 fat (2 1/2 carb)
Cook's Tips: To make a cheesecake with the creamiest texture, bring ingredients to room temperature before beginning the recipe.
Arrange candies slightly overlapping over bottom layer of filling. Gently spoon remaining filling over candies, being careful not to disturb candies.
To prevent overbaking, check cheesecake at minimum baking time given. When done, a center area about 1 in. (2.5 cm) in diameter will still jiggle slightly. The center will firm as it cools.
To freeze cheesecake, wrap in plastic wrap and aluminum foil. To thaw, place covered cheesecake in refrigerator for 24 hours.