White chocolate and peppermint are at it again—this time in adorable mini cheesecakes baked in glass jars.
What You Need
Original recipe yields 12 servings
1 cup chocolate wafer cookie crumbs
2 Tbsp. butter, melted
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3/4 cup sugar
2 tsp. peppermint extract
3 egg s
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
2 oz. BAKER'S Bittersweet Chocolate
15 starlight mints, crushed
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Let's Make It
Heat oven to 325°F.
Combine cookie crumbs and butter; press onto bottom of 12 (4-oz.) ovenproof glass jars. Place in shallow pan.
Beat cream cheese, sugar and extract in large bowl with mixer until blended. Add eggs, 1 at a time, mixing after each just until blended. Stir in white chocolate; pour over crusts.
Bake 20 to 25 min. or until centers of cheesecakes are almost set. Cool. Refrigerate 4 hours.
Melt bittersweet chocolate as directed on package; drizzle over cheesecakes. Sprinkle with crushed candy.
With their built-in portion control, these luscious cheesecakes make great treats.
How to Bake in a Springform Pan
Heat oven to 325ºF. Prepare crumb mixture as directed; press onto bottom of 9-inch springform pan. Bake 10 min. Prepare cheesecake batter as directed; pour over crust. Bake 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours. Continue as directed.
Calories From Fat
% Daily Value*
Total Fat 28g
Saturated Fat 16g
Trans Fat 0g
Total Carbohydrates 35g
Dietary Fibers 1g
* 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.