30 peppermint creme-filled chocolate cookies (I used Trader Joe’s Candy Cane Joe-Joe’s)
5 tablespoons unsalted butter, melted
1/2 teaspoon fine salt
8 ounces bittersweet chocolate, finely chopped
8 ounces semisweet chocolate, finely chopped
16 ounces 1/3 less fat cream cheese, softened
1 1/3 cups granulated sugar
1 cup low fat sour cream
4 large eggs, room temperature
8 ounces bittersweet chocolate, chopped
2 tablespoons unsalted butter
1 Tbs non hydrogenated shortening (I use Earth Balance)
2 teaspoons light corn syrup
1/4 cup low fat sour cream, room temperature
crushed candy canes (about 3, large)
1. Preheat oven to 350 degrees
2. In a food processor – add cookies and process until they form crumbs. With the processor running, pour in the melted butter and salt – process just until combined. Press the mixture into a 9″ x 13″ pan lined with foil – evenly pressing to cover the bottom completely.
3. Meanwhile, place the chocolate in a heatproof bowl and set over a saucepan of simmering water (don’t allow the bowl to touch the water) – stir occasionally until melted and smooth. Remove and set aside to cool a bit.
4. In a large mixing bowl, beat cream cheese and sugar until smooth. Add sour cream and mix well, scraping down the side of the bowl as needed. Add the eggs, one at a time, and mix just until incorporated. Pour in the cooled melted chocolate and mix until smooth.
5. Pour the filling evenly over the crust and smooth the top. Bake until filling puffs slightly around the edges, but is still a bit wobbly in the center, about 25 to 30 minutes. Remove and place on a wire rack to begin cooling.
6. Add chocolate, butter and corn syrup to a small sauce pan on the stove over medium-low heat. Stir the chocolate mixture until melted and smooth, remove from heat and stir in the sour cream. Spread glaze evenly over the warm cheesecake. When the glaze has almost set sprinkle the crushed candy canes evenly over the top. Let cool completely and then refrigerate at least 8 hours.
Note: I’m always looking for ways to cut out a few calories when I can and found that using lower fat cream cheeses and sour cream does not alter the quality of the dessert for me. With these lower fat ingredients we still produced rich, decadent and delicious desserts!
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