White Chocolate-Candy Cane Cheesecake

White Chocolate-Candy Cane Cheesecake recipe

photo by:kraft

Got rave reviews for this cheesecake! I didn't put the whipped cream on top, as my kids don't like it, but it was also great without. I did double the peppermint extract ...read more

posted by

kalyndiwa

on 1/20/2012

time

prep:

20 min

total:

6 hr 10 min

servings

total:

16 servings

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What You Need

cup HONEY MAID Graham Cracker Crumbs

3/4

cup plus 3 Tbsp. sugar, divided

Tbsp. butter, melted

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

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

1/4

tsp. peppermint extract

eggs

cups thawed COOL WHIP Whipped Topping

1/2

cup chopped candy canes

Make It

HEAT oven to 325°F.

MIX graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of 9-inch springform pan. Bake 10 min.

BEAT cream cheese and remaining sugar with mixer until well blended. Add chocolate and extract; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with COOL WHIP and chopped candy just before serving.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this special occasion cheesecake when you celebrate the holidays with family and friends.

Special Extra

To create an icicle effect on top of cheesecake, spoon COOL WHIP into resealable plastic bag. Cut off one small corner from bottom of bag. Use to squeeze COOL WHIP into soft peaks on top of cheesecake.

Note

If using dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.

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