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PHILADELPHIA White Chocolate-Peppermint Cheesecake

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PHILADELPHIA White Chocolate-Peppermint Cheesecake recipe
photo by:
kraft
Everyone loved it plus they asked for seconds to
posted by
love12201140
on 12/20/2011
time
prep:
15 min
total:
5 hr 35 min
servings
total:
16 servings
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What You Need

1-1/2
cups HONEY MAID Graham Cracker Crumbs
3
Tbsp. sugar
1/4
cup butter, melted
4
pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1
cup sugar
1/4
tsp. peppermint extract
1
cup BREAKSTONE'S or KNUDSEN Sour Cream
4
squares BAKER'S White Chocolate, melted
4
 eggs
1
cup thawed COOL WHIP Whipped Topping
16
 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.
K:41155v3:106174
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