3 pkg (8 oz. each) Philadelphia cream cheese, softened
4 squares Baker's Premium White Chocolate, melted
1/4 tsp peppermint extract
1 tub (8 oz.) Cool Whip Whipped Topping, thawed
1/2 cup chopped candy canes
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Let's Make It
Preheat oven to 325°F if using a silver 9-inch springform pan (or 300°F if using a dark nonstick 9-inch springform pan). Mix crumbs, 3 Tbsp. of the sugar and the butter; press firmly onto bottom of pan. Bake 10 min.
Beat cream cheese and remaining 3/4 cup sugar in large bowl with electric mixer on medium speed until well blended. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Stir in melted chocolate and extract; pour into crust.
Bake 45 to 50 minutes or until center is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim of pan.
Refrigerate 4 hours or overnight. Garnish with whipped topping and chopped candy canes just before serving. Store leftover cheesecake in refrigerator.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.