| Yield: | 12 |
Ingredients
- 2 cups ground chocolate-mint sandwich cookies (such as Oreos Mint N’ Cream)
- 3 pkgs. (8 oz. each) cream cheese, at room temperature
- 1 cup Peppermint Mocha Flavor NESTLÉ COFFEE-MATE Powdered Coffee Creamer
- 3/4 cup granulated sugar, divided
- 3 large eggs
- 1 container (16 oz.) sour cream, at room temperature
- 1 teaspoon vanilla extract
Instructions
- 1. PREHEAT oven to 350degrees F. Grease bottom and side of 9-inch springform pan.
- 2. PRESS cookie crumbs onto bottom of prepared pan. Place in freezer for 5 minutes.
- 3. BEAT cream cheese, Coffee-mate and 1/4 cup sugar in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour filling into crust.
- 4. BAKE for 45 to 50 minutes or until edges are set but center still moves slightly.
- 5. COMBINE sour cream, remaining sugar and vanilla extract in medium bowl; mix well. Spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack. Refrigerate for several hours or overnight. Remove side of springform pan.
Nutrition Facts
| Serving Size | 1 of 12 servings |
| Calories | 517 |
| Total Fat | 39 g |
| Saturated Fat | 20 g |
| Carbohydrates | 37 g |
| Dietary Fiber | 0 g |
| Sugar | 15 g |
| Protein | 8 g |
| Cholesterol | 152 mg |
| Sodium | 370 mg |
Reviews
I made this for Christmas dinner and there was not even a crumb for the Christmas mouse… this one is a keeper for sure!!!
this coffee mate peppermint mocha cheese cake looks outstanding. I cant wait to try it for New Years Eve and post a review!