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The combination of chai and chocolate takes this easy cheesecake to new heights.
Prep Time: 15 minutes
Cook Time: 3 hours
Makes 8 servings.


• 1/2 cup hot fudge dessert topping
• 1 prepared chocolate crumb crust (6 ounces)
• 2 packages (8 ounces each) reduced fat (or Neufchâtel) cream cheese, softened
• 1/2 cup sugar
• 1 teaspoon Chai Spice Blend*
• 1 tablespoon McCormick® Pure Vanilla Extract 
• 2 cups thawed frozen whipped topping

Spoon fudge into crust, spreading evenly to cover bottom and sides of crust.  Set aside.
2. Beat cream cheese, sugar, Chai Spice Blend and vanilla in large bowl with electric mixer until well blended and smooth.  Gently stir in whipped topping.  Spoon into crust. 

3. Refrigerate 3 hours or until set.  Heat additional dessert topping and drizzle over cheesecake before serving, if desired.  Store leftover cheesecake in refrigerator. 

* Chai Spice Blend: Mix 2 teaspoons each McCormick® Gourmet Collection® Ground Cardamom, Saigon Cinnamon and Ground Cloves with 1 teaspoon  McCormick® Gourmet Collection® Ground White Pepper until well blended.

Nutritional Information Per Serving:
About 419 Calories, Fat 23g, Protein 7g, Carbohydrates 45g, Cholesterol 40mg, Sodium 419mg, Fiber 1g

Copyright © 2006 McCormick & Company, Inc. All Rights Reserved.



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