White Chocolate-Peppermint Cheesecake

40  Ratings
  • 15 min prep
  • 5 hr 35 min total
  • Makes 16 servings.

White Chocolate-Peppermint Cheesecake Recipe

Ingredients

  • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
  • 3 Tbsp. sugar
  • 1/4 cup butter, melted
  • 4 pkg. (8 oz. each) brick cream cheese, softened
  • 1 cup sugar
  • 1/4 tsp. peppermint extract
  • 1 cup sour cream
  • 1 pkg. (4 oz.) white baking chocolate, melted
  • 4 eggs
  • 1 cup thawed COOL WHIP Whipped Topping
  • 16 miniature candy canes

Instructions

  • Heat  oven to 325°F.
  • Line  13x9-inch pan with foil, with ends of foil extending over sides. Mix graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of pan. Bake 10 min.
  • Beat  cream cheese, 1 cup sugar and extract in large bowl with mixer until well 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 lift cheesecake from pan before cutting to serve. Top each piece with a dollop of COOL WHIP and candy cane.

Recipe Tips

Serving SuggestionThis is a great dessert to serve at a holiday party. At 16 servings, there's enough for a crowd.

SubstituteSubstitute 16 starlight mints for the candy canes.

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Nutrition Information

Makes 16 servings.

Nutrition per serving:

  • Calories 430 
  • Total fat 30 g
  • Saturated fat 18 g
  • Cholesterol 150 mg
  • Sodium 320 mg
  • Carbohydrate 35 g
  • Dietary fiber 0 g
  • Sugars 27 g
  • Protein 7 g
  • Vitamin A 20 %DV
  • Vitamin C 0 %DV
  • Calcium 8 %DV
  • Iron 4 %DV

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