White Chocolate Candy Cane Cheesecake

 RebeccaT022001
4.7
(3) 2 Reviews
Prep Time
0
min.
Total Time
5
hr.
10
min.
Servings

12 servings

What You Need

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Make It

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  • 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.

Ratings & Reviews

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  • skinnypig97 |

    Very rich. Would like to lighten it up. I used milk choc with crushed candycane in filling and it was wonderful.

  • Peggys34 |

    excellent!! My whole family loved it! I will definately make it again, the hint of mint just makes it taste great.

  • Char5555 |

132108

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