The candy canes are cute, but they're really just for show. The serious peppermint flavor in this white chocolate cheesecake comes from the extract.
What You Need
Original recipe yields 16 servings
1-1/2 cups 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
1 pkg. (4 oz.) BAKER'S White Chocolate, melted
1 cup thawed COOL WHIP Whipped Topping
16 miniature candy canes
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Let's Make It
Heat oven to 325°F.
Line 13x9-inch pan with foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
Beat cream cheese, 1 cup sugar and extract in large bowl with mixer until 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 remove cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.
Substitute 16 starlight mints for the candy canes.
This is a great dessert to serve at a holiday party. At 16 servings, it makes enough to feed a crowd.
Calories From Fat
% Daily Value*
Total Fat 30g
Saturated Fat 18g
Trans Fat 1g
Total Carbohydrates 35g
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.