Desserts

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:

5 hr 10 min

servings

total:

12 servings, one slice each.

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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

eggs

squares BAKER'S White Chocolate, melted

1/4

tsp. peppermint extract

cups thawed COOL WHIP Whipped Topping

1/2

cup chopped candy canes

Make It

PREHEAT oven to 325°F if using a silver 9-inch springform pan (or to 300°F if using dark nonstick 9-inch springform pan). Mix graham crumbs, 3 Tbsp. of the sugar and the butter; press onto bottom of pan. Bake 10 min.

BEAT cream cheese and remaining 3/4 cup sugar with electric mixer until well blended. Add eggs, one at a time, mixing on low speed after each addition just until blended. Stir in chocolate and extract; pour over crust.

BAKE 45 to 50 min. or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim. Refrigerate at least 4 hours. Top with the whipped topping and chopped candy just before serving. Store leftovers in refrigerator.

Kraft Kitchens Tips

Size-Wise

Enjoy a serving of this indulgent cheesecake when you celebrate the holidays with loved ones.

Special Extra

To create an icicle effect on top of cheesecake, spoon the whipped topping into a resealable plastic bag. Snip one of the corners off bottom of bag. Squeeze topping out to form soft peaks on top of cake.

How to Prepare In A 13x9-inch Pan

Prepare and bake cheesecake as directed, using 1-1/2 cups graham cracker crumbs, 1 cup plus 3 Tbsp. sugar, 1/4 cup (1/2 stick) butter, 4 pkg. (8 oz. each) cream cheese, 4 eggs, 4 chocolate squares and 1/2 tsp. peppermint extract. Top with the whipped topping and candy canes as directed just before serving. Makes 16 servings.

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kalyndiwa

posted:1/20/2012

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 though because I couldn't really taste it before baking.

jbrisson

posted:12/20/2011

Great cheesecake! I doubled the amount of extract and it was just a hint of peppermint flavor.

a cook

posted:12/18/2011

Sooooo good! I am not a cheesecake person, but I made the Kraft pumpkin swirl cheesecake for thanksgiving and loved it. I decided to try this for Christmas. I made this for my work party and it was a big hit! I did not use the cool whip, and I used chocolate graham crackers. I also took about a third of the batter and added red food coloring. Then I swirled it in for a marbled look. I think it added some fun!

a cook

posted:12/31/2010

It is so easy to make and everyone loved it!

highlyfavored71

posted:11/30/2010

I made this last year for a Christmas gathering with friends and it was a HIT! I'm making it again for a Christmas Tea at church.

a cook

posted:12/24/2008

I found this recipe in the kraft magazine about 5 yrs ago. I have made it several times since then and people always rave about it. I usually eliminate the candy canes and peppermint extract. I use almond extract.Delicious!

a cook

posted:12/15/2008

Made it as gifts for friends and it was a hit. Instead of one large cake, I made mini individual cheesecakes (mini-cupcake pan). Bake time for that was 7 minutes. I could not find the white Baker's chocolate, so I used white chocolate chipes instead. Also, all the grocery stores I went to were out of peppermint extract, so I crushed 4 candy canes (very finely) and used that. Definitely a keeper--and will be made again!

TAMJB4

posted:12/7/2008

I made this for my family one year... was such a big hit it has become a tradition to make every year at Christmastime. I made it for the ladies at my job and they all request for me to make it again and again!

hip_teacher

posted:6/12/2008

I am a cheesecake hater (although I make at least one a month for friends and family), but this is one of the very few that I actually had a whole slice of and enjoyed. Make it-- it is absolutely delicious!

vkdevries

posted:4/12/2008

Huge hit over the holidays last Christmas. Not too much peppermint to over power it. I crushed a few altoid into the filling too for a little added minty flavoring.