PHILADELPHIA White Chocolate-Peppermint Cheesecake

PHILADELPHIA White Chocolate-Peppermint Cheesecake recipe

photo by:kraft

The candy canes are cute, but they're really just for show. The serious peppermint flavor in this white chocolate cheesecake comes from extract.

time

prep:

15 min

total:

5 hr 35 min

servings

total:

16 servings

add your photo

add to shopping list

add to recipe box

send/share

What You Need

1-1/2

cups HONEY MAID Graham Cracker Crumbs

Tbsp. sugar

1/4

cup butter, melted

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

cup sugar

1/4

tsp. peppermint extract

cup BREAKSTONE'S or KNUDSEN Sour Cream

pkg. (4 oz.) BAKER'S White Chocolate, melted

eggs

cup thawed COOL WHIP Whipped Topping

miniature candy canes

Make It

HEAT oven to 325°F.

LINE 13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese, 1 cup sugar and extract in large bowl with mixer until well blended. Add sour cream and chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.

BAKE 40 min. or until center is almost set. Cool. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.

Kraft Kitchens Tips

Serving Suggestion

This is a great dessert to serve at a holiday party. At 16 servings, there's enough for a crowd.

Substitute

Substitute 16 starlight mints for the candy canes.

Rate recipes, or edit your previous ratings and more. Sign In

JANE7511

posted:1/9/2008

Everyone loved this cheesecake at Christmas time. I wonder if a tiny bit more peppermint extract should be added. Plan on serving to the Bunco ladies and I'll see how they like it.

biobeanie

posted:1/3/2008

This was outstanding. I added way more peppermint extract than it called for - like 1.5 teaspoons. I made more crumb crust and put it directly in the 13X9 pan (without foil), sprayed it with Pam and sort of brought the crumbs up on the sides of the pan. Right before serving it, we crushed up candy canes and sprinkled them on top and served the Kool Whip on top of that. If you want things to look perfect though, you might not want to do that because the red in the candy cane runs after a while. We thought it was pretty but you might not think so... I will make this cheesecake again for sure.

lschuck

posted:1/2/2008

It was good but next time I will try it without the peppermint extract.

regina45

posted:12/28/2007

This recipe was an excellent holiday presentation and tasted good too.

kmburke12

posted:12/26/2007

Sweet and good tasting I love the peppermint flavor, small slice it perfect.

snickernoodlegal

posted:12/24/2007

everyone loved it. instead of putting a whole minuature candycane in it i just used crumpled peices.

jahdrick

posted:12/24/2007

This cheesecake is to die for. It is so delicious and was a hit at our Christmas dinner. I used 1/4 tsp peppermint oil instead of the extract for a nice minty flavor. A+++ in my recipe box!!

Lmneubert

posted:12/19/2007

I used a round spring form pan instead of the 9x13 and I didn't put a candy cane on each piece. If you are going to make it round I would reccommend cooking an extra 5-10 mins. It was done but could have been a bit firmer. GREAT taste though!

CRING4

posted:12/19/2007

Made this for a Christmas party and it was a big hit. Did not take long to make either, I did cut the pieces smaller and used a peppermint star to top the whip cream.

msews

posted:12/14/2007

I made this for a holiday office party. It was a big hit--everyone wanted my "secret" recipe! I used chocolate graham crackers instead of regular grahams. Can't miss with chocolate and peppermint.