Name: Peppermint Mocha Cheesecake
Prep time: 20 s
Cook time: 45 s
Total time: 245 s
Yield: 16
Ingredients: 16 chocolate sandwich cookies; 2 tablespoons unsalted buttermelted; 3 packages (8 ounces each) cream cheeseat room temperature; 1/2 cup plus 2 tablespoons granulated sugardivided; 1/4 cup Coffee mate® Peppermint Mocha Flavor Liquid Coffee Creamer; 3 large eggs; 1 cup light sour creamat room temperature; 1 teaspoon vanilla extract

Ingredients

Key Ingredients

Peppermint Mocha Liquid Coffee Creamer

(32 oz. Bottle)

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16 chocolate sandwich cookies
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2 tablespoons unsalted butter, melted
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3 packages (8 ounces each) cream cheese, at room temperature
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1/2 cup plus 2 tablespoons granulated sugar, divided
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1/4 cup Coffee mate® Peppermint Mocha Flavor Liquid Coffee Creamer
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3 large eggs
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1 cup light sour cream, at room temperature
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1 teaspoon vanilla extract

Make It

Step 1

Preheat oven to 325° F. Grease 9-inch springform pan.

Step 2

Place cookies and butter in food processor; process until finely crushed. Press onto bottom of 9-inch springform pan. Place in freezer for 5 minutes.

Step 3

Beat cream cheese, 1/2 cup sugar and Coffee mate Peppermint Mocha Flavor Liquid in large mixer bowl until creamy. Beat in eggs one at a time, beating well after each addition. Pour into crust.

Step 4

Bake for 40 to 45 minutes or until edge is set but center still moves slightly. Remove from oven while making the topping.

Step 5

Combine sour cream, remaining 2 tablespoons sugar and vanilla extract in medium bowl; mix well. Gently spread over surface of warm cheesecake. Bake for 5 minutes. Remove from oven and cool on wire rack.