NO-BAKE CHAI CHEESECAKE

"The combination of chai and chocolate takes this easy cheesecake to new heights."

1/2 cup hot fudge dessert topping (plus additional for serving, if desired)
1 prepared chocolate crumb crust (6 ounces)
2 packages (8 ounces each) reduced fat (or Neufchatel) cream cheese, softened
1/2 cup sugar
1 teaspoon Chai Spice Blend (recipe follows)
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.

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.

Refrigerate 3 hours or until set.

Heat additional dessert topping and drizzle over cheesecake before serving, if desired. Store leftover cheesecake in refrigerator.

Makes 8 servings

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

CHAI SPICE BLEND

Mix together until well blended:
2 teaspoons McCormick® Gourmet Collection® Ground Cardamom
2 teaspoons McCormick® Gourmet Collection® Saigon Cinnamon
2 teaspoons McCormick® Gourmet Collection® Ground Cloves
1 teaspoon McCormick® Gourmet Collection® Ground White Pepper

Source: McCormick & Company, Inc.