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White Chocolate Candy Cane Cheesecake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 5 hr 10 min
Category: Desserts Sub Category: Cheesecakes

what you need
  • 1 cup Honey Maid Graham Cracker Crumbs
  • 3/4 cup plus 3 Tbsp. sugar, divided
  • 3 Tbsp. butter, melted
  • 3 pkg. (8 oz. each) Philadelphia cream cheese, softened
  • 3 eggs
  • 4 squares Baker's Premium White Chocolate, melted
  • 1/4 tsp. peppermint extract
  • 1 tub (8 oz.) Cool Whip Whipped Topping, thawed
  • 1/2 cup chopped candy canes
make it
Preheat oven to 325°F if using a silver 9-inch springform pan (or 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min.

Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and extract; pour into crust.

Bake 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.

Refrigerate 4 hours or overnight. Garnish with whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.
Notes
How to soften cream cheese:
Place completely unwrapped packages of cream cheese in microwavable bowl. Microwave on high 30 to 45 seconds or until slightly softened.
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