White Chocolate Candy Cane Cheesecake

Prep time20 min

Total time6hr 10min

ServingsMakes 12 servings.

Heat oven to 325°F.
Combine graham crumbs, butter and 3 Tbsp. sugar; press onto bottom of 9-inch springform pan. Bake 10 min.
Meanwhile, beat cream cheese and remaining sugar in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Stir in melted chocolate and peppermint extract.
Pour cheesecake batter over crust.
Bake 45 to 50 min. or until center of cheesecake is almost set. Run knife or metal spatula around rim of pan to loosen cake; cool before removing rim.
Refrigerate cheesecake 4 hours. Top with whipped topping and chopped candy just before serving.

Size-Wise
Enjoy a serving of this indulgent cheesecake when you celebrate the holidays with loved ones.
Special Extra
To create an icicle effect on top of cheesecake, spoon the whipped topping into a resealable plastic bag. Snip one of the corners off bottom of bag. Squeeze topping out to form soft peaks on top of cake.
How to Prepare In a 13x9-inch Pan
Prepare and bake cheesecake as directed, using 1-1/2 cups graham cracker crumbs, 1 cup plus 3 Tbsp. sugar, 1/4 cup butter, 4 pkg. (8 oz. each) cream cheese, 4 eggs, 1 pkg. (4 oz.) white baking chocolate and 1/2 tsp. peppermint extract. Top with the whipped topping and chopped candy canes as directed just before serving. Makes 16 servings.
Note
If using a dark nonstick 9-inch springform pan, reduce the oven temperature to 300°F.

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Nutrition Information Nutrition Per Serving
Calories	440
	% Daily Value*
Total fat 29g
Saturated fat 18g
Cholesterol 140mg
Sodium 310mg
Carbohydrate 40g
Dietary fiber 0g
Total sugars 31g
Protein 6g
Vitamin A	15 %DV
Vitamin C	0 %DV
Calcium	8 %DV
Iron	4 %DV

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