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White Chocolate-Candy Cane Cheesecake

White Chocolate-Candy Cane Cheesecake recipe
photo by:kraft
This peppermint-spiked white chocolate cheesecake gets sprinkled with crushed candy canes and whipped cream to create a showstopping dessert.
20 min
6 hr 10 min
16 servings
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What You Need

cup  graham cracker crumbs
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
tsp.  peppermint extract
cups  thawed COOL WHIP Whipped Topping
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.
If using dark nonstick 9-inch springform pan, reduce oven temperature to 300°F.
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