Chocolate Chip Candy Cane Cheesecake (Hungry Girl)

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

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*).

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Ingredients

  • 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

Preparation

Step 1

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!

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