White Chocolate Peppermint Cheesecake
When you want the most festive Christmas dessert, this white chocolate peppermint cheesecake topped with mini candy canes is the best choice. Make it a holiday tradition!
Prep time15 min
Total time6hr 5min
ServingsMakes 16 servings.
Ingredients
- 12 HONEY MAID Honey Grahams, finely crushd (about 1-1/2 cups crumbs)
- 3 Tbsp. sugar
- ¼ cup butter, melted
- 4 pkg. (8 oz. each) brick cream cheese, softened
- 1 cup sugar
- ¼ tsp. peppermint extract
- 1 cup sour cream
- 1 pkg. (4 oz.) white baking chocolate, melted
- 4 eggs
- 1 cup thawed frozen whipped topping
- 16 miniature candy canes
Preparation
- 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 peppermint 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 cheesecake 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
- Top each piece with a dollop of whipped topping and a candy cane.
Recipe Tips
- Serving Suggestion
Since this festive dessert makes 16 servings, it's the perfect dessert to serve at your next holiday gathering. - Substitute
Substitute 16 starlight mints for the candy canes.
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Nutrition InformationNutrition Per Serving | |
|---|---|
| Calories | 450 |
| % Daily Value* | |
| Total fat 31g | |
| Saturated fat 17g | |
| Trans fat .5g | |
| Cholesterol 120mg | |
| Sodium 270mg | |
| Carbohydrate 39g | |
| Dietary fiber 0g | |
| Total sugars 30g | |
| Added sugars 23g | |
| Protein 7g | |
| Vitamin A | 25 %DV |
| Vitamin C | 0 %DV |
| Vitamin D | 0 %DV |
| Calcium | 8 %DV |
| Iron | 6 %DV |
| Potassium | 4 %DV |
