Grasshopper Cheesecake

Course : Cheesecakes
Serves: 14
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Ingredients:

4 pieces fat-free chocolate fudge brownies --torn into bite-size pieces --individually wrapped
1 teaspoon skim milk
1 spray nonstick cooking spray
24 ounces 1% low-fat cottage cheese
16 ounces light cream cheese
1 1/2 cups sugar
1/3 cup green cr=e8me de menthe
2 teaspoons vanilla
2 large eggs
2 large egg whites
14 tablespoons fat-free hot fudge topping
2 pieces creme de menthe chocolaty mint thins -- shaved --use a vegetable peeler to shave
 

Preparation / Directions:

1. Preheat oven to 300øF. 2. Place brownies in a medium bowl. Sprinkle milk over brownies; toss with a fork until slightly moist. Coat bottom of a 9-inch springform pan with nonstick cooking spray. Press brownie mixture into bottom of pan using floured hands, if necessary. Set aside. 3. Place cottage cheese in a food processor; process until smooth. Add cream cheese; process 15 seconds or just until smooth, scraping down sides of processor bowl once. Add sugar, cr=E8me de menthe, and vanilla; process just until blended. Add eggs and egg whites; process 5 seconds or just until blended. 4. Pour cheesecake mixture into prepared pan. Bake at 300ø for 1 hour or until almost set (center will be very soft but will firm up when chilled). Turn off oven, and partially open oven door; leave cheesecake in oven 30 minutes. Remove cheesecake from oven; let cool completely on a wire rack. Cover and chill 8 hours. 5. Spoon 1 tablespoon hot fudge topping over each slice of cheesecake; sprinkle evenly with shaved mint thins.

 

Nutritional Information:

CAL 300 (21 % from fat); PRO 12.4 g; FAT 7 g (SAT 4 g); CARB 48.3 g; FIB 1.2 g; CHOL 51 mg; IRON 0.9 mg; SOD 463 mg; CALC 99 mg.


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